Beets, canned, cooked, fat added vs. Artichoke vs. Beets, NS as to form, cooked
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.
Artichoke has the most protein of the foods compared, at 2.9 g per 100g.
| Nutrient | Beets, canned, cooked, fat added | Artichoke | Beets, NS as to form, cooked |
|---|---|---|---|
| Protein | 0.89 G | 2.9 G | 0.89 G |
| Total lipid (fat) | 2.7 G | 0.34 G | 2.7 G |
| Carbohydrate, by difference | 7 G | 11.9 G | 7 G |
| Energy | 53 KCAL | 53 KCAL | 53 KCAL |
| Total Sugars | 5.4 G | 0.99 G | 5.4 G |
| Fiber, total dietary | 1.7 G | 5.7 G | 1.7 G |
| Calcium, Ca | 15 MG | 21 MG | 15 MG |
| Iron, Fe | 1.8 MG | 0.61 MG | 1.8 MG |
| Potassium, K | 144 MG | 286 MG | 144 MG |
| Sodium, Na | 197 MG | 60 MG | 197 MG |
| Cholesterol | 2 MG | 0 MG | 2 MG |
| Fatty acids, total saturated | 0.69 G | 0.08 G | 0.69 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.