Sauce vs Salt
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Sauce, fish, ready-to-serve is higher in more vitamins & minerals
Calories (kcal)
Sauce 35
Salt 0
Protein (g)
Sauce 5.06
Salt 0
Carbs (g)
Sauce 3.64
Salt 0
Fat (g)
Sauce 0.010
Salt 0
Fiber (g)
Sauce 0
Salt 0
Quick answers
Which has more protein?
Sauce, fish, ready-to-serve — 5.06g vs 0g per 100g.
Which has fewer calories?
Salt, table — 0 vs 35 kcal per 100g.
Which is more nutrient-dense?
Sauce, fish, ready-to-serve scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Sauce | Salt | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 35 kcal | 0 kcal | |
| Macronutrients | |||
| Water | 71.1 g | 0.200 g | +35435% |
| Protein | 5.06 g | 0 g | |
| Total lipid (fat) | 0.010 g | 0 g | |
| Carbohydrate, by difference | 3.64 g | 0 g | |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.003 g | 0 g | |
| Fatty acids, total monounsaturated | 0.002 g | 0 g | |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.500 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.012 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0.057 mg | 0 mg | |
| Niacin (Vitamin B3) | 2.31 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.118 mg | 0 mg | |
| Vitamin B-6 — Pyridoxine | 0.396 mg | 0 mg | |
| Biotin (Vitamin B7) | 51.0 ug | 0 ug | |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 13.2 mg | 0 mg | |
| Vitamin B-12 — Cobalamin | 0.480 ug | 0 ug | |
| Vitamin A, RAE | 4.00 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 43.0 mg | 24.0 mg | +79% |
| Iron, Fe | 0.780 mg | 0.330 mg | +136% |
| Magnesium, Mg | 175 mg | 1.00 mg | +17400% |
| Phosphorus, P | 7.00 mg | 0 mg | |
| Potassium, K | 288 mg | 8.00 mg | +3500% |
| Sodium, Na | 7851 mg | 38758 mg | -80% |
| Zinc, Zn | 0.200 mg | 0.100 mg | +100% |
| Copper, Cu | 0.050 mg | 0.030 mg | +67% |
| Manganese, Mn | 0.233 mg | 0.100 mg | +133% |
| Selenium, Se | 9.10 ug | 0.100 ug | +9000% |
| Other Nutrients | |||
| Energy | 146 kj | 0 kj | |
| Ash | 20.2 g | 99.8 g | -80% |
| Total Sugars | 3.64 g | 0 g | |
| Fluoride, F | — | 2.00 ug | |
| Folic acid (Vitamin B9 — synthetic) | 51.0 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 51.0 ug | 0 ug | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 4.00 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 12.0 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0 ug | 0 ug | = |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0.001 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.001 g | 0 g | |
| SFA 18:0 (Stearic acid) | 0.001 g | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.001 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.001 g | 0 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.003 g | 0 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0 g | 0 g | = |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0 g | 0 g | = |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.001 g | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.002 g | 0 g | |
| Phytosterols | — | 0 mg | |
| Tryptophan (EAA) | — | 0 g | |
| Threonine (EAA) | — | 0 g | |
| Isoleucine (EAA, BCAA) | — | 0 g | |
| Leucine (EAA, BCAA) | — | 0 g | |
| Lysine (EAA) | — | 0 g | |
| Methionine (EAA) | — | 0 g | |
| Cystine (conditionally essential) | — | 0 g | |
| Phenylalanine (EAA) | — | 0 g | |
| Tyrosine (conditionally essential) | — | 0 g | |
| Valine (EAA, BCAA) | — | 0 g | |
| Arginine (conditionally essential) | — | 0 g | |
| Histidine (EAA) | — | 0 g | |
| Alanine | — | 0 g | |
| Aspartic acid | — | 0 g | |
| Glutamic acid | — | 0 g | |
| Glycine (conditionally essential) | — | 0 g | |
| Proline (conditionally essential) | — | 0 g | |
| Serine | — | 0 g | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Iodine | |||
| Iodine mcg/100gB | 20.7 mcg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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