Beet greens, raw vs. Turnip greens, fresh, cooked, no added fat vs. Chard, 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.
Beet greens, raw has the most protein of the foods compared, at 2.2 g per 100g.
| Nutrient | Beet greens, raw | Turnip greens, fresh, cooked, no added… | Chard, raw |
|---|---|---|---|
| Protein | 2.2 G | 1.1 G | 1.8 G |
| Total lipid (fat) | 0.13 G | 0.23 G | 0.2 G |
| Carbohydrate, by difference | 4.3 G | 4.3 G | 3.7 G |
| Energy | 22 KCAL | 20 KCAL | 19 KCAL |
| Total Sugars | 0.5 G | 0.53 G | 1.1 G |
| Fiber, total dietary | 3.7 G | 3.5 G | 1.6 G |
| Calcium, Ca | 117 MG | 137 MG | 51 MG |
| Iron, Fe | 2.6 MG | 0.8 MG | 1.8 MG |
| Potassium, K | 762 MG | 202 MG | 379 MG |
| Sodium, Na | 226 MG | 145 MG | 213 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.02 G | 0.05 G | 0.03 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.