Cauliflower, raw vs. Eggplant, raw vs. Cauliflower, fresh, cooked, no added fat
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, raw | Eggplant, raw | Cauliflower, fresh, cooked, no added fat |
|---|---|---|---|
| Protein | 1.9 G | 0.98 G | 2 G |
| Total lipid (fat) | 0.28 G | 0.18 G | 0.29 G |
| Carbohydrate, by difference | 5 G | 5.9 G | 5.2 G |
| Energy | 25 KCAL | 25 KCAL | 26 KCAL |
| Total Sugars | 1.9 G | 3.5 G | 2 G |
| Fiber, total dietary | 2 G | 3 G | 2.1 G |
| Calcium, Ca | 22 MG | 9 MG | 23 MG |
| Iron, Fe | 0.42 MG | 0.23 MG | 0.44 MG |
| Potassium, K | 299 MG | 229 MG | 311 MG |
| Sodium, Na | 30 MG | 2 MG | 152 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.13 G | 0.03 G | 0.14 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.