Palm hearts, cooked vs. Bean sprouts, cooked vs. Avocado, raw
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.
Bean sprouts, cooked has the most protein of the foods compared, at 9.8 g per 100g.
| Nutrient | Palm hearts, cooked | Bean sprouts, cooked | Avocado, raw |
|---|---|---|---|
| Protein | 2.6 G | 9.8 G | 2 G |
| Total lipid (fat) | 2.7 G | 6.9 G | 14.7 G |
| Carbohydrate, by difference | 24.8 G | 6.1 G | 8.5 G |
| Energy | 134 KCAL | 116 KCAL | 160 KCAL |
| Total Sugars | 16.6 G | 2.8 G | 0.66 G |
| Fiber, total dietary | 1.5 G | 3.3 G | 6.7 G |
| Calcium, Ca | 18 MG | 56 MG | 12 MG |
| Iron, Fe | 1.6 MG | 2.8 MG | 0.55 MG |
| Potassium, K | 1749 MG | 299 MG | 485 MG |
| Sodium, Na | 135 MG | 126 MG | 7 MG |
| Cholesterol | 2 MG | 2 MG | 0 MG |
| Fatty acids, total saturated | 0.71 G | 1.3 G | 2.1 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.