WANG KOREA, FERMENTED SOY BEAN PASTE vs. SURASANG, FERMENTED SOYBEAN PASTE vs. SURASANG, FERMENTED SOYBEAN PASTE
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.
WANG KOREA, FERMENTED SOY BEAN PASTE has the most protein of the foods compared, at 13.3 g per 100g.
| Nutrient | WANG KOREA, FERMENTED SOY BEAN PASTE | SURASANG, FERMENTED SOYBEAN PASTE | SURASANG, FERMENTED SOYBEAN PASTE |
|---|---|---|---|
| Protein | 13.3 G | 13.3 G | 13.3 G |
| Total lipid (fat) | 3.3 G | 6.7 G | 6.7 G |
| Carbohydrate, by difference | 20 G | 13.3 G | 13.3 G |
| Energy | 167 KCAL | 167 KCAL | 167 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 3.3 G | 5 G | 5 G |
| Calcium, Ca | 533 MG | 67 MG | 67 MG |
| Iron, Fe | 2.4 MG | 2.4 MG | 2.4 MG |
| Sodium, Na | 4000 MG | 4267 MG | 4267 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.