Brussels sprouts, NS as to form, cooked vs. Peas and carrots, fresh, cooked, no added fat vs. Beets, fresh, cooked, fat added
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.
Brussels sprouts, NS as to form, cooked has the most protein of the foods compared, at 3.4 g per 100g.
| Nutrient | Brussels sprouts, NS as to form, cooked | Peas and carrots, fresh, cooked, no… | Beets, fresh, cooked, fat added |
|---|---|---|---|
| Protein | 3.4 G | 3.3 G | 1.6 G |
| Total lipid (fat) | 3 G | 0.39 G | 2.8 G |
| Carbohydrate, by difference | 9 G | 12.8 G | 9.7 G |
| Energy | 67 KCAL | 67 KCAL | 67 KCAL |
| Total Sugars | 2.2 G | 5.4 G | 6.8 G |
| Fiber, total dietary | 3.8 G | 4.6 G | 2.8 G |
| Calcium, Ca | 43 MG | 29 MG | 17 MG |
| Iron, Fe | 1.4 MG | 0.84 MG | 0.81 MG |
| Potassium, K | 393 MG | 272 MG | 328 MG |
| Sodium, Na | 151 MG | 168 MG | 205 MG |
| Cholesterol | 2 MG | 0 MG | 2 MG |
| Fatty acids, total saturated | 0.76 G | 0.05 G | 0.72 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.