Tomato sauce, for use with vegetables vs. Ham, for use with vegetables vs. Soy based sauce, for use with vegetables
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.
Ham, for use with vegetables has the most protein of the foods compared, at 18 g per 100g.
| Nutrient | Tomato sauce, for use with vegetables | Ham, for use with vegetables | Soy based sauce, for use with vegetables |
|---|---|---|---|
| Protein | 0.48 G | 18 G | 1.6 G |
| Total lipid (fat) | 6.2 G | 4.4 G | 0.15 G |
| Carbohydrate, by difference | 12.1 G | 1.6 G | 20.1 G |
| Energy | 104 KCAL | 117 KCAL | 89 KCAL |
| Total Sugars | 11.4 G | 1.6 G | 10.1 G |
| Fiber, total dietary | 0.6 G | 0 G | 0.2 G |
| Calcium, Ca | 8 MG | 9 MG | 9 MG |
| Iron, Fe | 0.4 MG | 0.82 MG | 0.34 MG |
| Potassium, K | 119 MG | 316 MG | 88 MG |
| Sodium, Na | 965 MG | 1193 MG | 1101 MG |
| Cholesterol | 0 MG | 53 MG | 0 MG |
| Fatty acids, total saturated | 0.82 G | 1.4 G | 0.02 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.