Green peas, cooked, from restaurant vs. Plantain, cooked, no added fat vs. Plantain, raw
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.
Green peas, cooked, from restaurant has the most protein of the foods compared, at 5.4 g per 100g.
| Nutrient | Green peas, cooked, from restaurant | Plantain, cooked, no added fat | Plantain, raw |
|---|---|---|---|
| Protein | 5.4 G | 1.3 G | 1.3 G |
| Total lipid (fat) | 4.7 G | 0.35 G | 0.35 G |
| Carbohydrate, by difference | 14.3 G | 31.8 G | 31.9 G |
| Energy | 119 KCAL | 122 KCAL | 122 KCAL |
| Total Sugars | 5.6 G | 17.5 G | 17.5 G |
| Fiber, total dietary | 5.6 G | 1.7 G | 1.7 G |
| Calcium, Ca | 25 MG | 3 MG | 3 MG |
| Iron, Fe | 1.5 MG | 0.55 MG | 0.55 MG |
| Potassium, K | 242 MG | 486 MG | 487 MG |
| Sodium, Na | 211 MG | 120 MG | 4 MG |
| Cholesterol | 3 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 1.2 G | 0 G | 0 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.