ROASTING ROOT VEGETABLES vs. ROASTING ROOT VEGETABLES WITH ROASTED GARLIC HERB…
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.
ROASTING ROOT VEGETABLES has the most protein of the foods compared, at 1.2 g per 100g.
| Nutrient | ROASTING ROOT VEGETABLES | ROASTING ROOT VEGETABLES WITH ROASTED… |
|---|---|---|
| Protein | 1.2 G | 1.2 G |
| Total lipid (fat) | 0 G | 3.5 G |
| Carbohydrate, by difference | 11.8 G | 10.6 G |
| Energy | 47 KCAL | 71 KCAL |
| Total Sugars | 4.7 G | 4.7 G |
| Fiber, total dietary | 2.4 G | 2.4 G |
| Calcium, Ca | 24 MG | 47 MG |
| Iron, Fe | 0.42 MG | 0.42 MG |
| Sodium, Na | 35 MG | 65 MG |
| Cholesterol | 0 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.8 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.