Cauliflower, pickled vs. Eggplant, pickled vs. Tomato, green, 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.
Cauliflower, pickled has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | Cauliflower, pickled | Eggplant, pickled | Tomato, green, pickled |
|---|---|---|---|
| Protein | 1.6 G | 0.81 G | 1 G |
| Total lipid (fat) | 0.25 G | 0.16 G | 0.18 G |
| Carbohydrate, by difference | 9 G | 9.7 G | 9.1 G |
| Energy | 41 KCAL | 41 KCAL | 40 KCAL |
| Total Sugars | 6.5 G | 7.8 G | 8.2 G |
| Fiber, total dietary | 1.7 G | 2.5 G | 0.9 G |
| Calcium, Ca | 20 MG | 9 MG | 12 MG |
| Iron, Fe | 0.35 MG | 0.2 MG | 0.43 MG |
| Potassium, K | 248 MG | 190 MG | 169 MG |
| Sodium, Na | 969 MG | 946 MG | 955 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.11 G | 0.03 G | 0.02 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.