Lotus root, cooked vs. Classic mixed vegetables, NS as to form, cooked vs. Classic mixed vegetables, frozen, cooked, fat…
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.
Classic mixed vegetables, NS as to form, cooked has the most protein of the foods compared, at 2.8 g per 100g.
| Nutrient | Lotus root, cooked | Classic mixed vegetables, NS as to… | Classic mixed vegetables, frozen,… |
|---|---|---|---|
| Protein | 1.5 G | 2.8 G | 2.8 G |
| Total lipid (fat) | 2.6 G | 2.7 G | 2.7 G |
| Carbohydrate, by difference | 15.5 G | 12.7 G | 12.7 G |
| Energy | 87 KCAL | 86 KCAL | 86 KCAL |
| Total Sugars | 0.49 G | 3 G | 3 G |
| Fiber, total dietary | 3 G | 4.3 G | 4.3 G |
| Calcium, Ca | 26 MG | 25 MG | 25 MG |
| Iron, Fe | 0.87 MG | 0.8 MG | 0.8 MG |
| Potassium, K | 352 MG | 164 MG | 164 MG |
| Sodium, Na | 165 MG | 155 MG | 155 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.69 G | 0.7 G | 0.7 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.