Okra, NS as to form, cooked vs. Okra, fresh, cooked, fat added vs. Peppers and onions, cooked, fat added
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.
Okra, NS as to form, cooked has the most protein of the foods compared, at 2 g per 100g.
| Nutrient | Okra, NS as to form, cooked | Okra, fresh, cooked, fat added | Peppers and onions, cooked, fat added |
|---|---|---|---|
| Protein | 2 G | 2 G | 1 G |
| Total lipid (fat) | 2.9 G | 2.9 G | 2.7 G |
| Carbohydrate, by difference | 7.8 G | 7.8 G | 8.1 G |
| Energy | 59 KCAL | 59 KCAL | 59 KCAL |
| Total Sugars | 1.6 G | 1.6 G | 4 G |
| Fiber, total dietary | 3.3 G | 3.3 G | 1.5 G |
| Calcium, Ca | 86 MG | 86 MG | 17 MG |
| Iron, Fe | 0.65 MG | 0.65 MG | 0.25 MG |
| Potassium, K | 312 MG | 312 MG | 177 MG |
| Sodium, Na | 137 MG | 137 MG | 123 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.74 G | 0.74 G | 0.72 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.