Peppers, sweet, pickled vs. Turnip, pickled vs. Cauliflower, pickled
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.
Cauliflower, pickled has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | Peppers, sweet, pickled | Turnip, pickled | Cauliflower, pickled |
|---|---|---|---|
| Protein | 0.67 G | 0.75 G | 1.6 G |
| Total lipid (fat) | 0.12 G | 0.1 G | 0.25 G |
| Carbohydrate, by difference | 9.6 G | 10.2 G | 9 G |
| Energy | 43 KCAL | 44 KCAL | 41 KCAL |
| Total Sugars | 7.6 G | 8 G | 6.5 G |
| Fiber, total dietary | 0.9 G | 1.5 G | 1.7 G |
| Calcium, Ca | 7 MG | 27 MG | 20 MG |
| Iron, Fe | 0.23 MG | 0.25 MG | 0.35 MG |
| Potassium, K | 156 MG | 159 MG | 248 MG |
| Sodium, Na | 944 MG | 1000 MG | 969 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.05 G | 0.01 G | 0.11 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.