Cabbage, cooked, as ingredient vs. Spinach, cooked, as ingredient vs. Red pepper, cooked, as ingredient
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.
Spinach, cooked, as ingredient has the most protein of the foods compared, at 3.4 g per 100g.
| Nutrient | Cabbage, cooked, as ingredient | Spinach, cooked, as ingredient | Red pepper, cooked, as ingredient |
|---|---|---|---|
| Protein | 1 G | 3.4 G | 0.97 G |
| Total lipid (fat) | 0.24 G | 0.71 G | 0.14 G |
| Carbohydrate, by difference | 6.7 G | 3.1 G | 7.2 G |
| Energy | 32 KCAL | 33 KCAL | 33 KCAL |
| Total Sugars | 3.3 G | 0.49 G | 4.5 G |
| Fiber, total dietary | 2.6 G | 1.9 G | 1.3 G |
| Calcium, Ca | 44 MG | 79 MG | 6 MG |
| Iron, Fe | 0.07 MG | 1.2 MG | 0.38 MG |
| Potassium, K | 216 MG | 541 MG | 229 MG |
| Sodium, Na | 17 MG | 126 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.04 G | 0.07 G | 0.06 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.