Broccoli and cauliflower, cooked, fat added vs. Peas and carrots, canned, cooked, no added fat vs. Cauliflower, fresh, cooked with butter or…
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.
Peas and carrots, canned, cooked, no added fat has the most protein of the foods compared, at 2.6 g per 100g.
| Nutrient | Broccoli and cauliflower, cooked, fat… | Peas and carrots, canned, cooked, no… | Cauliflower, fresh, cooked with butter… |
|---|---|---|---|
| Protein | 2.3 G | 2.6 G | 1.9 G |
| Total lipid (fat) | 2.7 G | 0.5 G | 2.6 G |
| Carbohydrate, by difference | 4.4 G | 8.4 G | 5 G |
| Energy | 46 KCAL | 46 KCAL | 46 KCAL |
| Total Sugars | 1.2 G | 2.7 G | 1.9 G |
| Fiber, total dietary | 2.8 G | 3.2 G | 2 G |
| Calcium, Ca | 25 MG | 24 MG | 23 MG |
| Iron, Fe | 0.5 MG | 0.91 MG | 0.42 MG |
| Potassium, K | 136 MG | 142 MG | 302 MG |
| Sodium, Na | 135 MG | 258 MG | 165 MG |
| Cholesterol | 2 MG | 0 MG | 4 MG |
| Fatty acids, total saturated | 0.69 G | 0.09 G | 1.1 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.