Coleslaw vs. Cucumber salad, made with Italian dressing vs. Coleslaw, with fruit
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.
Coleslaw has the most protein of the foods compared, at 0.94 g per 100g.
| Nutrient | Coleslaw | Cucumber salad, made with Italian… | Coleslaw, with fruit |
|---|---|---|---|
| Protein | 0.94 G | 0.46 G | 0.91 G |
| Total lipid (fat) | 8 G | 10 G | 6.3 G |
| Carbohydrate, by difference | 10.4 G | 6.2 G | 13.7 G |
| Energy | 117 KCAL | 120 KCAL | 113 KCAL |
| Total Sugars | 7.4 G | 4.8 G | 10.2 G |
| Fiber, total dietary | 1.9 G | 0.5 G | 2.1 G |
| Calcium, Ca | 33 MG | 13 MG | 29 MG |
| Iron, Fe | 0.14 MG | 0.09 MG | 0.2 MG |
| Potassium, K | 172 MG | 123 MG | 182 MG |
| Sodium, Na | 280 MG | 207 MG | 222 MG |
| Cholesterol | 9 MG | 0 MG | 7 MG |
| Fatty acids, total saturated | 1.2 G | 1.3 G | 0.98 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.