Cauliflower, fresh, cooked, no added fat vs. Peppers, jalapenos vs. Cauliflower, raw
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, fresh, cooked, no added fat has the most protein of the foods compared, at 2 g per 100g.
| Nutrient | Cauliflower, fresh, cooked, no added fat | Peppers, jalapenos | Cauliflower, raw |
|---|---|---|---|
| Protein | 2 G | 0.86 G | 1.9 G |
| Total lipid (fat) | 0.29 G | 0.38 G | 0.28 G |
| Carbohydrate, by difference | 5.2 G | 5.5 G | 5 G |
| Energy | 26 KCAL | 26 KCAL | 25 KCAL |
| Total Sugars | 2 G | 2.9 G | 1.9 G |
| Fiber, total dietary | 2.1 G | 2.7 G | 2 G |
| Calcium, Ca | 23 MG | 36 MG | 22 MG |
| Iron, Fe | 0.44 MG | 0.28 MG | 0.42 MG |
| Potassium, K | 311 MG | 180 MG | 299 MG |
| Sodium, Na | 152 MG | 716 MG | 30 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.14 G | 0.08 G | 0.13 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.