WHOLE PEELED TOMATOES vs. WHOLE PEPPERONCINI
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.
WHOLE PEELED TOMATOES has the most protein of the foods compared, at 0.83 g per 100g.
| Nutrient | WHOLE PEELED TOMATOES | WHOLE PEPPERONCINI |
|---|---|---|
| Protein | 0.83 G | 0 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 4.1 G | 3.6 G |
| Energy | 21 KCAL | 18 KCAL |
| Total Sugars | 2.5 G | 0 G |
| Fiber, total dietary | 0.8 G | - |
| Calcium, Ca | 17 MG | - |
| Iron, Fe | 0.3 MG | - |
| Sodium, Na | 149 MG | 1179 MG |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 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. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.