Broccoflower, cooked vs. Turnip, cooked vs. Artichoke
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.
Broccoflower, cooked has the most protein of the foods compared, at 3 g per 100g.
| Nutrient | Broccoflower, cooked | Turnip, cooked | Artichoke |
|---|---|---|---|
| Protein | 3 G | 0.95 G | 2.9 G |
| Total lipid (fat) | 3 G | 2.8 G | 0.34 G |
| Carbohydrate, by difference | 6.2 G | 6.7 G | 11.9 G |
| Energy | 55 KCAL | 54 KCAL | 53 KCAL |
| Total Sugars | 3.1 G | 4 G | 0.99 G |
| Fiber, total dietary | 3.2 G | 1.9 G | 5.7 G |
| Calcium, Ca | 34 MG | 32 MG | 21 MG |
| Iron, Fe | 0.74 MG | 0.32 MG | 0.61 MG |
| Potassium, K | 303 MG | 199 MG | 286 MG |
| Sodium, Na | 149 MG | 200 MG | 60 MG |
| Cholesterol | 2 MG | 2 MG | 0 MG |
| Fatty acids, total saturated | 0.74 G | 0.73 G | 0.08 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.