Bean sprouts, cooked vs. Burdock, cooked vs. Classic mixed vegetables, cooked, from restaurant
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.
Bean sprouts, cooked has the most protein of the foods compared, at 9.8 g per 100g.
| Nutrient | Bean sprouts, cooked | Burdock, cooked | Classic mixed vegetables, cooked, from… |
|---|---|---|---|
| Protein | 9.8 G | 1.6 G | 2.8 G |
| Total lipid (fat) | 6.9 G | 2.9 G | 4.7 G |
| Carbohydrate, by difference | 6.1 G | 18.1 G | 12.4 G |
| Energy | 116 KCAL | 100 KCAL | 100 KCAL |
| Total Sugars | 2.8 G | 3 G | 4.6 G |
| Fiber, total dietary | 3.3 G | 3.4 G | 3.4 G |
| Calcium, Ca | 56 MG | 43 MG | 25 MG |
| Iron, Fe | 2.8 MG | 0.84 MG | 0.69 MG |
| Potassium, K | 299 MG | 321 MG | 265 MG |
| Sodium, Na | 126 MG | 135 MG | 227 MG |
| Cholesterol | 2 MG | 2 MG | 3 MG |
| Fatty acids, total saturated | 1.3 G | 0.74 G | 1.2 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.