Fig, raw vs. Cherries, canned vs. Rhubarb
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.
Rhubarb has the most protein of the foods compared, at 0.81 g per 100g.
| Nutrient | Fig, raw | Cherries, canned | Rhubarb |
|---|---|---|---|
| Protein | 0.75 G | 0.71 G | 0.81 G |
| Total lipid (fat) | 0.3 G | 0.14 G | 0.22 G |
| Carbohydrate, by difference | 19.2 G | 18.8 G | 17.4 G |
| Energy | 74 KCAL | 74 KCAL | 73 KCAL |
| Total Sugars | 16.3 G | 17.4 G | 14.4 G |
| Fiber, total dietary | 2.9 G | 1.4 G | 1.6 G |
| Calcium, Ca | 35 MG | 10 MG | 73 MG |
| Iron, Fe | 0.37 MG | 0.34 MG | 0.2 MG |
| Potassium, K | 232 MG | 121 MG | 233 MG |
| Sodium, Na | 1 MG | 1 MG | 4 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.06 G | 0.03 G | 0.05 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.