Peppers, hot, cooked vs. Mustard vs. Horseradish
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.
Mustard has the most protein of the foods compared, at 4.3 g per 100g.
| Nutrient | Peppers, hot, cooked | Mustard | Horseradish |
|---|---|---|---|
| Protein | 1.4 G | 4.3 G | 1.2 G |
| Total lipid (fat) | 3.1 G | 3.4 G | 0.69 G |
| Carbohydrate, by difference | 7.7 G | 5.3 G | 11.3 G |
| Energy | 59 KCAL | 69 KCAL | 48 KCAL |
| Total Sugars | 4.8 G | 1.4 G | 8 G |
| Fiber, total dietary | 2.2 G | 4.3 G | 3.3 G |
| Calcium, Ca | 14 MG | 63 MG | 56 MG |
| Iron, Fe | 0.65 MG | 1.6 MG | 0.42 MG |
| Potassium, K | 288 MG | 150 MG | 246 MG |
| Sodium, Na | 132 MG | 1100 MG | 420 MG |
| Cholesterol | 2 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.76 G | 0.25 G | 0.09 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.