Apricot nectar, canned, with added ascorbic acid vs. Apples, raw, without skin, cooked, microwave vs. Currants, red and white, raw
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.
Currants, red and white, raw has the most protein of the foods compared, at 1.4 g per 100g.
| Nutrient | Apricot nectar, canned, with added… | Apples, raw, without skin, cooked,… | Currants, red and white, raw |
|---|---|---|---|
| Protein | 0.17 G | 0.28 G | 1.4 G |
| Total lipid (fat) | 0.45 G | 0.42 G | 0.2 G |
| Carbohydrate, by difference | 13.6 G | 14.4 G | 13.8 G |
| Energy | 56 KCAL | 56 KCAL | 56 KCAL |
| Total Sugars | 12.8 G | 11.6 G | 7.4 G |
| Fiber, total dietary | 0.1 G | 2.8 G | 4.3 G |
| Calcium, Ca | 11 MG | 5 MG | 33 MG |
| Iron, Fe | 0.1 MG | 0.17 MG | 1 MG |
| Potassium, K | 67 MG | 93 MG | 275 MG |
| Sodium, Na | 8 MG | 1 MG | 1 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.03 G | 0.07 G | 0.02 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.