Peppers, serrano, raw vs. Balsam-pear (bitter gourd), leafy tips, cooked,… vs. Cauliflower, green, cooked, no salt 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.
Balsam-pear (bitter gourd), leafy tips, cooked,… has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | Peppers, serrano, raw | Balsam-pear (bitter gourd), leafy tips,… | Cauliflower, green, cooked, no salt… |
|---|---|---|---|
| Protein | 1.7 G | 3.6 G | 3 G |
| Total lipid (fat) | 0.44 G | 0.2 G | 0.31 G |
| Carbohydrate, by difference | 6.7 G | 6.2 G | 6.3 G |
| Energy | 32 KCAL | 32 KCAL | 32 KCAL |
| Total Sugars | 3.8 G | 1 G | 3.1 G |
| Fiber, total dietary | 3.7 G | 1.9 G | 3.3 G |
| Calcium, Ca | 11 MG | 42 MG | 32 MG |
| Iron, Fe | 0.86 MG | 1 MG | 0.72 MG |
| Potassium, K | 305 MG | 602 MG | 278 MG |
| Sodium, Na | 10 MG | 249 MG | 23 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.06 G | - | 0.04 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.