Okra, pickled vs. Cabbage, red, pickled vs. Cabbage, green, pickled
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, pickled has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | Okra, pickled | Cabbage, red, pickled | Cabbage, green, pickled |
|---|---|---|---|
| Protein | 1.6 G | 1 G | 0.8 G |
| Total lipid (fat) | 0.17 G | 0.19 G | 0.21 G |
| Carbohydrate, by difference | 11 G | 10.5 G | 10.2 G |
| Energy | 48 KCAL | 49 KCAL | 46 KCAL |
| Total Sugars | 6.1 G | 8.1 G | 7.5 G |
| Fiber, total dietary | 2.7 G | 1.7 G | 2.1 G |
| Calcium, Ca | 70 MG | 27 MG | 37 MG |
| Iron, Fe | 0.52 MG | 0 MG | 0.06 MG |
| Potassium, K | 248 MG | 223 MG | 172 MG |
| Sodium, Na | 950 MG | 954 MG | 957 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.02 G | 0.02 G | 0.03 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.