THAI-STYLE PEANUT SAUCE WITH GINGER & LEMONGRASS,… vs. PAD THAI STIR FRY SAUCE, PAD THAI vs. TERIYAKI MARINADE
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
THAI-STYLE PEANUT SAUCE WITH GINGER & LEMONGRASS,… has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | THAI-STYLE PEANUT SAUCE WITH GINGER &… | PAD THAI STIR FRY SAUCE, PAD THAI | TERIYAKI MARINADE |
|---|---|---|---|
| Protein | 6.7 G | 3.3 G | 6.7 G |
| Total lipid (fat) | 10 G | 5 G | 6.7 G |
| Carbohydrate, by difference | 26.7 G | 43.3 G | 40 G |
| Energy | 233 KCAL | 233 KCAL | 233 KCAL |
| Total Sugars | 20 G | 40 G | 33.3 G |
| Fiber, total dietary | 0 G | 0 G | - |
| Calcium, Ca | 0 MG | 20 MG | - |
| Iron, Fe | 0 MG | 0 MG | - |
| Sodium, Na | 1033 MG | 1300 MG | 3133 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Sugars, added | 20 G | 36.7 G | 33.3 G |
| Cholesterol | 0 MG | 0 MG | - |
| Fatty acids, total trans | 0 G | 0 G | - |
| Fatty acids, total saturated | 3.3 G | 0 G | - |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.