Butterbur, (fuki), raw vs. Cabbage, chinese (pe-tsai), cooked, boiled,… vs. Cabbage, chinese (pe-tsai), cooked, boiled,…
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.
Cabbage, chinese (pe-tsai), cooked, boiled,… has the most protein of the foods compared, at 1.5 g per 100g.
| Nutrient | Butterbur, (fuki), raw | Cabbage, chinese (pe-tsai), cooked,… | Cabbage, chinese (pe-tsai), cooked,… |
|---|---|---|---|
| Protein | 0.39 G | 1.5 G | 1.5 G |
| Total lipid (fat) | 0.04 G | 0.17 G | 0.17 G |
| Carbohydrate, by difference | 3.6 G | 2.4 G | 2.4 G |
| Energy | 14 KCAL | 14 KCAL | 14 KCAL |
| Calcium, Ca | 103 MG | 32 MG | 32 MG |
| Iron, Fe | 0.1 MG | 0.3 MG | 0.3 MG |
| Potassium, K | 655 MG | 225 MG | 225 MG |
| Sodium, Na | 7 MG | 245 MG | 9 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fiber, total dietary | - | 1.7 G | 1.7 G |
| Fatty acids, total saturated | - | 0.04 G | 0.04 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.