GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH vs INDIAN SPICE BLENDS
Nutrition comparison per 100 g serving
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INDIAN SPICE BLENDS wins in 7 out of 10 nutrient categories
GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH: 2
vs
INDIAN SPICE BLENDS: 7
(1 ties)
Overview
| Nutrient | GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH | INDIAN SPICE BLENDS | Winner |
|---|---|---|---|
| Calories | 267 cal | 8,099 cal | |
| Protein | 0 g | 105.6 g | |
| Carbs | 66.7 g | 1.3 g | |
| Fat | 0 g | 123.2 g | |
| Fiber | 0 g | 211.3 g | |
| Sugar | 0 g | 0 g | Tie |
Minerals
| Mineral | GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH | INDIAN SPICE BLENDS | Winner |
|---|---|---|---|
| Calcium, Ca | 0 MG | 9,155 MG | |
| Iron, Fe | 0 MG | 281.7 MG | |
| Potassium, K | 0 MG | 8,275 MG | |
| Sodium, Na | 4,000 MG | 5,634 MG |