Mushrooms, pickled vs. Cabbage, green, pickled vs. Vegetables, pickled

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

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.

Mushrooms, pickled has the most protein of the foods compared, at 2.4 g per 100g.

Nutrient	Mushrooms, pickled	Cabbage, green, pickled	Vegetables, pickled
Protein	2.4 G	0.8 G	0.94 G
Total lipid (fat)	0.3 G	0.21 G	0.21 G
Carbohydrate, by difference	8.3 G	10.2 G	10.2 G
Energy	46 KCAL	46 KCAL	46 KCAL
Total Sugars	6.5 G	7.5 G	7.5 G
Fiber, total dietary	1.4 G	2.1 G	1.6 G
Calcium, Ca	6 MG	37 MG	21 MG
Iron, Fe	0.19 MG	0.06 MG	0.22 MG
Potassium, K	308 MG	172 MG	219 MG
Sodium, Na	949 MG	957 MG	983 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.04 G	0.03 G	0.06 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.