VEGETABLE STIR FRY, VEGETABLE vs. YELLOW CARROT STIR FRY AN ASSORTMENT OF BROCCOLI,…
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.
VEGETABLE STIR FRY, VEGETABLE has the most protein of the foods compared, at 1.3 g per 100g.
| Nutrient | VEGETABLE STIR FRY, VEGETABLE | YELLOW CARROT STIR FRY AN ASSORTMENT OF… |
|---|---|---|
| Protein | 1.3 G | 1.1 G |
| Total lipid (fat) | 0 G | - |
| Carbohydrate, by difference | 6.3 G | 6.8 G |
| Energy | 38 KCAL | - |
| Total Sugars | 3.8 G | 3.4 G |
| Fiber, total dietary | 1.2 G | 2.3 G |
| Calcium, Ca | 25 MG | - |
| Iron, Fe | 0 MG | - |
| Sodium, Na | 25 MG | 34 MG |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 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.