WORLD FOODS, MALAYSIAN RENDANG CURRY COOKING SAUCE vs. WORLDFOODS, THAI PAD THAI NOODLE SAUCE, MILD, MILD
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.
WORLD FOODS, MALAYSIAN RENDANG CURRY COOKING SAUCE has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | WORLD FOODS, MALAYSIAN RENDANG CURRY… | WORLDFOODS, THAI PAD THAI NOODLE SAUCE,… |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 4.7 G | 0 G |
| Carbohydrate, by difference | 15.3 G | 21.3 G |
| Energy | 106 KCAL | 93 KCAL |
| Total Sugars | 8.2 G | 16 G |
| Fiber, total dietary | 2.4 G | 1.3 G |
| Calcium, Ca | 24 MG | 0 MG |
| Iron, Fe | 0.85 MG | 0.48 MG |
| Sodium, Na | 506 MG | 560 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.1 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.