Kiwi fruit, raw vs. Fruit, pickled vs. Lychee
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.
Kiwi fruit, raw has the most protein of the foods compared, at 1.1 g per 100g.
| Nutrient | Kiwi fruit, raw | Fruit, pickled | Lychee |
|---|---|---|---|
| Protein | 1.1 G | 0.56 G | 0.83 G |
| Total lipid (fat) | 0.44 G | 0.24 G | 0.44 G |
| Carbohydrate, by difference | 14 G | 15.3 G | 16.5 G |
| Energy | 64 KCAL | 63 KCAL | 66 KCAL |
| Total Sugars | 9 G | 13.7 G | 15.2 G |
| Fiber, total dietary | 3 G | 1.4 G | 1.3 G |
| Calcium, Ca | 35 MG | 7 MG | 5 MG |
| Iron, Fe | 0.24 MG | 0.17 MG | 0.31 MG |
| Potassium, K | 198 MG | 103 MG | 171 MG |
| Sodium, Na | 5 MG | 957 MG | 1 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.03 G | 0.03 G | 0.1 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.