Dark green vegetables as ingredient in omelet vs. Parsley, raw 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 | Dark green vegetables as ingredient in… | Parsley, raw | Spinach, cooked, as ingredient |
|---|---|---|---|
| Protein | 3 G | 3 G | 3.4 G |
| Total lipid (fat) | 0.56 G | 0.79 G | 0.71 G |
| Carbohydrate, by difference | 4.5 G | 6.3 G | 3.1 G |
| Energy | 35 KCAL | 36 KCAL | 33 KCAL |
| Total Sugars | 1.2 G | 0.85 G | 0.49 G |
| Fiber, total dietary | 1.9 G | 3.3 G | 1.9 G |
| Calcium, Ca | 65 MG | 138 MG | 79 MG |
| Iron, Fe | 1 MG | 6.2 MG | 1.2 MG |
| Potassium, K | 452 MG | 554 MG | 541 MG |
| Sodium, Na | 94 MG | 56 MG | 126 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.07 G | 0.13 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.