Currants, dried vs. Dried, fruit, NFS vs. Date
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.
Currants, dried has the most protein of the foods compared, at 3.4 g per 100g.
| Nutrient | Currants, dried | Dried, fruit, NFS | Date |
|---|---|---|---|
| Protein | 3.4 G | 2.3 G | 2.5 G |
| Total lipid (fat) | 0.22 G | 0.62 G | 0.39 G |
| Carbohydrate, by difference | 77 G | 78.6 G | 75 G |
| Energy | 290 KCAL | 298 KCAL | 282 KCAL |
| Total Sugars | 62.3 G | 66.3 G | 63.4 G |
| Fiber, total dietary | 4.4 G | 4.8 G | 8 G |
| Calcium, Ca | 88 MG | 39 MG | 39 MG |
| Iron, Fe | 1.9 MG | 1.3 MG | 1 MG |
| Potassium, K | 777 MG | 531 MG | 656 MG |
| Sodium, Na | 43 MG | 32 MG | 2 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.09 G | 0.1 G | 0.03 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.