Cauliflower, cooked, as ingredient vs. Green pepper, cooked, as ingredient vs. Eggplant, 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.
Cauliflower, cooked, as ingredient has the most protein of the foods compared, at 2 g per 100g.
| Nutrient | Cauliflower, cooked, as ingredient | Green pepper, cooked, as ingredient | Eggplant, cooked, as ingredient |
|---|---|---|---|
| Protein | 2 G | 0.77 G | 1.1 G |
| Total lipid (fat) | 0.29 G | 0.12 G | 0.19 G |
| Carbohydrate, by difference | 5.2 G | 5.1 G | 6.3 G |
| Energy | 26 KCAL | 25 KCAL | 27 KCAL |
| Total Sugars | 2 G | 2.6 G | 3.8 G |
| Fiber, total dietary | 2.1 G | 1 G | 3.2 G |
| Calcium, Ca | 23 MG | 8 MG | 10 MG |
| Iron, Fe | 0.44 MG | 0.2 MG | 0.25 MG |
| Potassium, K | 311 MG | 175 MG | 246 MG |
| Sodium, Na | 31 MG | 0 MG | 2 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.14 G | 0.06 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.