Leavening agents, cream of tartar vs. Leavening agents, baking powder, low-sodium vs. Parsley, freeze-dried
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.
Parsley, freeze-dried has the most protein of the foods compared, at 31.3 g per 100g.
| Nutrient | Leavening agents, cream of tartar | Leavening agents, baking powder,… | Parsley, freeze-dried |
|---|---|---|---|
| Protein | 0 G | 0.1 G | 31.3 G |
| Total lipid (fat) | 0 G | 0.4 G | 5.2 G |
| Carbohydrate, by difference | 61.5 G | 46.9 G | 42.4 G |
| Energy | 258 KCAL | 97 KCAL | 271 KCAL |
| Total Sugars | 0 G | 0 G | - |
| Fiber, total dietary | 0.2 G | 2.2 G | 32.7 G |
| Calcium, Ca | 8 MG | 4332 MG | 176 MG |
| Iron, Fe | 3.7 MG | 8.2 MG | 53.9 MG |
| Potassium, K | 16500 MG | 10100 MG | 6300 MG |
| Sodium, Na | 52 MG | 90 MG | 391 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 0.07 G | - |
| Fatty acids, total trans | - | - | 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.