Peas and carrots, fresh, cooked, fat added vs. Peas and carrots, cooked, NS as to form vs. Salsify, cooked
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.
Peas and carrots, fresh, cooked, fat added has the most protein of the foods compared, at 3.2 g per 100g.
| Nutrient | Peas and carrots, fresh, cooked, fat… | Peas and carrots, cooked, NS as to form | Salsify, cooked |
|---|---|---|---|
| Protein | 3.2 G | 3.2 G | 2.6 G |
| Total lipid (fat) | 3 G | 3 G | 2.7 G |
| Carbohydrate, by difference | 12.5 G | 12.5 G | 14.9 G |
| Energy | 89 KCAL | 89 KCAL | 89 KCAL |
| Total Sugars | 5.3 G | 5.3 G | 2.8 G |
| Fiber, total dietary | 4.4 G | 4.4 G | 3 G |
| Calcium, Ca | 28 MG | 28 MG | 46 MG |
| Iron, Fe | 0.82 MG | 0.82 MG | 0.54 MG |
| Potassium, K | 265 MG | 265 MG | 274 MG |
| Sodium, Na | 172 MG | 172 MG | 136 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.75 G | 0.75 G | 0.71 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.