Fig, dried vs. Date vs. Currants, dried
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 | Fig, dried | Date | Currants, dried |
|---|---|---|---|
| Protein | 3.3 G | 2.5 G | 3.4 G |
| Total lipid (fat) | 0.92 G | 0.39 G | 0.22 G |
| Carbohydrate, by difference | 63.9 G | 75 G | 77 G |
| Energy | 277 KCAL | 282 KCAL | 290 KCAL |
| Total Sugars | 47.9 G | 63.4 G | 62.3 G |
| Fiber, total dietary | 9.8 G | 8 G | 4.4 G |
| Calcium, Ca | 162 MG | 39 MG | 88 MG |
| Iron, Fe | 2 MG | 1 MG | 1.9 MG |
| Potassium, K | 680 MG | 656 MG | 777 MG |
| Sodium, Na | 10 MG | 2 MG | 43 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.14 G | 0.03 G | 0.09 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.