Ginger root, pickled vs. Peppers, hot, pickled vs. Kimchi
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.
Kimchi has the most protein of the foods compared, at 1.1 g per 100g.
| Nutrient | Ginger root, pickled | Peppers, hot, pickled | Kimchi |
|---|---|---|---|
| Protein | 0.33 G | 0.8 G | 1.1 G |
| Total lipid (fat) | 0.1 G | 0.4 G | 0.5 G |
| Carbohydrate, by difference | 4.8 G | 4.6 G | 2.4 G |
| Energy | 20 KCAL | 22 KCAL | 15 KCAL |
| Total Sugars | 0 G | 1.6 G | 1.1 G |
| Fiber, total dietary | 2.6 G | 2.6 G | 1.6 G |
| Calcium, Ca | 74 MG | 61 MG | 33 MG |
| Iron, Fe | 0.28 MG | 0.32 MG | 2.5 MG |
| Potassium, K | 36 MG | 113 MG | 151 MG |
| Sodium, Na | 906 MG | 1430 MG | 498 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.04 G | 0.06 G | 0.07 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.