Kale, fresh, cooked, fat added vs. Kale, NS as to form, cooked vs. Taro leaves, cooked
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.
Taro leaves, cooked has the most protein of the foods compared, at 5.2 g per 100g.
| Nutrient | Kale, fresh, cooked, fat added | Kale, NS as to form, cooked | Taro leaves, cooked |
|---|---|---|---|
| Protein | 3 G | 3 G | 5.2 G |
| Total lipid (fat) | 4.3 G | 4.3 G | 3.5 G |
| Carbohydrate, by difference | 4.6 G | 4.6 G | 7 G |
| Energy | 69 KCAL | 69 KCAL | 68 KCAL |
| Total Sugars | 0.84 G | 0.84 G | 3.1 G |
| Fiber, total dietary | 4.3 G | 4.3 G | 3.9 G |
| Calcium, Ca | 265 MG | 265 MG | 112 MG |
| Iron, Fe | 1.7 MG | 1.7 MG | 2.4 MG |
| Potassium, K | 363 MG | 363 MG | 675 MG |
| Sodium, Na | 185 MG | 185 MG | 133 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.9 G | 0.9 G | 0.87 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.