Guava nectar, canned, with added ascorbic acid vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Guava nectar, canned, with added ascorbic acid
7 wins
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Fish, salmon, pink, cooked, dry heat
4 wins
| Nutrient | Guava nectar, canned, with added ascorbic acid | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 63 kcal ★ | 153 kcal | Fish, salmon, pink, cooked, dry heat has 59% more |
| Protein | 0.09 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 100% more |
| Carbs | 16.25 g ★ | 0 g | Guava nectar, canned, with added ascorbic acid has 0% more |
| Fat | 0.06 g ★ | 5.28 g | Fish, salmon, pink, cooked, dry heat has 99% more |
| Fiber | 1 g ★ | 0 g | Guava nectar, canned, with added ascorbic acid has 0% more |
| Sugar | 12.95 g | 0 g ★ | Guava nectar, canned, with added ascorbic acid has 0% more |
| Sodium | 6 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 93% more |
| Calcium | 8 mg ★ | 8 mg | Equal |
| Iron | 0.38 mg | 0.45 mg ★ | Fish, salmon, pink, cooked, dry heat has 16% more |
| Vitamin C | 21.1 mg ★ | 0 mg | Guava nectar, canned, with added ascorbic acid has 0% more |
| Potassium | 39 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 91% more |
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Compare whole food groups for a cleaner, averaged breakdown.