Cabbage, green, pickled vs. Mushrooms, pickled vs. Vegetables, pickled
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.
Mushrooms, pickled has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | Cabbage, green, pickled | Mushrooms, pickled | Vegetables, pickled |
|---|---|---|---|
| Protein | 0.8 G | 2.4 G | 0.94 G |
| Total lipid (fat) | 0.21 G | 0.3 G | 0.21 G |
| Carbohydrate, by difference | 10.2 G | 8.3 G | 10.2 G |
| Energy | 46 KCAL | 46 KCAL | 46 KCAL |
| Total Sugars | 7.5 G | 6.5 G | 7.5 G |
| Fiber, total dietary | 2.1 G | 1.4 G | 1.6 G |
| Calcium, Ca | 37 MG | 6 MG | 21 MG |
| Iron, Fe | 0.06 MG | 0.19 MG | 0.22 MG |
| Potassium, K | 172 MG | 308 MG | 219 MG |
| Sodium, Na | 957 MG | 949 MG | 983 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.03 G | 0.04 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.