Jicama, raw vs. Asparagus, canned, cooked with butter or margarine vs. Cactus, cooked, fat added
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.
Asparagus, canned, cooked with butter or margarine has the most protein of the foods compared, at 2.1 g per 100g.
| Nutrient | Jicama, raw | Asparagus, canned, cooked with butter… | Cactus, cooked, fat added |
|---|---|---|---|
| Protein | 0.72 G | 2.1 G | 1.3 G |
| Total lipid (fat) | 0.09 G | 2.8 G | 2.6 G |
| Carbohydrate, by difference | 8.8 G | 2.4 G | 3.2 G |
| Energy | 38 KCAL | 38 KCAL | 38 KCAL |
| Total Sugars | 1.8 G | 1 G | 1.1 G |
| Fiber, total dietary | 4.9 G | 1.6 G | 2.1 G |
| Calcium, Ca | 12 MG | 16 MG | 159 MG |
| Iron, Fe | 0.6 MG | 1.8 MG | 0.57 MG |
| Potassium, K | 150 MG | 168 MG | 249 MG |
| Sodium, Na | 4 MG | 296 MG | 141 MG |
| Cholesterol | 0 MG | 4 MG | 2 MG |
| Fatty acids, total saturated | 0.02 G | 1.1 G | 0.68 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.