Peppers, sweet, green, raw vs. Alfalfa sprouts, raw vs. Broccoli and cauliflower, cooked, no added fat
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.
Alfalfa sprouts, raw has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | Peppers, sweet, green, raw | Alfalfa sprouts, raw | Broccoli and cauliflower, cooked, no… |
|---|---|---|---|
| Protein | 0.72 G | 4 G | 2.4 G |
| Total lipid (fat) | 0.11 G | 0.69 G | 0.17 G |
| Carbohydrate, by difference | 4.8 G | 2.1 G | 4.5 G |
| Energy | 23 KCAL | 23 KCAL | 23 KCAL |
| Total Sugars | 2.4 G | 0.2 G | 1.3 G |
| Fiber, total dietary | 0.9 G | 1.9 G | 2.8 G |
| Calcium, Ca | 7 MG | 32 MG | 25 MG |
| Iron, Fe | 0.19 MG | 0.96 MG | 0.51 MG |
| Potassium, K | 163 MG | 79 MG | 140 MG |
| Sodium, Na | 0 MG | 6 MG | 130 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.06 G | 0.07 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.