Basil, fresh vs. Capers, canned vs. Vinegar, cider
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.
Basil, fresh has the most protein of the foods compared, at 3.1 g per 100g.
| Nutrient | Basil, fresh | Capers, canned | Vinegar, cider |
|---|---|---|---|
| Protein | 3.1 G | 2.4 G | 0 G |
| Total lipid (fat) | 0.64 G | 0.86 G | 0 G |
| Carbohydrate, by difference | 2.6 G | 4.9 G | 0.93 G |
| Energy | 23 KCAL | 23 KCAL | 21 KCAL |
| Total Sugars | 0.3 G | 0.41 G | 0.4 G |
| Fiber, total dietary | 1.6 G | 3.2 G | 0 G |
| Calcium, Ca | 177 MG | 40 MG | 7 MG |
| Iron, Fe | 3.2 MG | 1.7 MG | 0.2 MG |
| Potassium, K | 295 MG | 40 MG | 73 MG |
| Sodium, Na | 4 MG | 2348 MG | 5 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 | 0.04 G | 0.23 G | 0 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.