Chives, raw vs. Cabbage, cooked, as ingredient vs. Spinach, 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.
Spinach, cooked, as ingredient has the most protein of the foods compared, at 3.4 g per 100g.
| Nutrient | Chives, raw | Cabbage, cooked, as ingredient | Spinach, cooked, as ingredient |
|---|---|---|---|
| Protein | 3.3 G | 1 G | 3.4 G |
| Total lipid (fat) | 0.73 G | 0.24 G | 0.71 G |
| Carbohydrate, by difference | 4.3 G | 6.7 G | 3.1 G |
| Energy | 30 KCAL | 32 KCAL | 33 KCAL |
| Total Sugars | 1.9 G | 3.3 G | 0.49 G |
| Fiber, total dietary | 2.5 G | 2.6 G | 1.9 G |
| Calcium, Ca | 92 MG | 44 MG | 79 MG |
| Iron, Fe | 1.6 MG | 0.07 MG | 1.2 MG |
| Potassium, K | 296 MG | 216 MG | 541 MG |
| Sodium, Na | 3 MG | 17 MG | 126 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.15 G | 0.04 G | 0.07 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.