Horseradish vs. Peppers, hot, cooked vs. Peppers, hot, 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.
Peppers, hot, cooked has the most protein of the foods compared, at 1.4 g per 100g.
| Nutrient | Horseradish | Peppers, hot, cooked | Peppers, hot, raw |
|---|---|---|---|
| Protein | 1.2 G | 1.4 G | 1.4 G |
| Total lipid (fat) | 0.69 G | 3.1 G | 0.4 G |
| Carbohydrate, by difference | 11.3 G | 7.7 G | 7.7 G |
| Energy | 48 KCAL | 59 KCAL | 34 KCAL |
| Total Sugars | 8 G | 4.8 G | 4.7 G |
| Fiber, total dietary | 3.3 G | 2.2 G | 2.2 G |
| Calcium, Ca | 56 MG | 14 MG | 13 MG |
| Iron, Fe | 0.42 MG | 0.65 MG | 0.64 MG |
| Potassium, K | 246 MG | 288 MG | 285 MG |
| Sodium, Na | 420 MG | 132 MG | 6 MG |
| Cholesterol | 0 MG | 2 MG | 0 MG |
| Fatty acids, total saturated | 0.09 G | 0.76 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.