Spices, pepper, black vs. Spices, dill weed, dried vs. Spices, cinnamon, ground
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.
Spices, dill weed, dried has the most protein of the foods compared, at 20 g per 100g.
| Nutrient | Spices, pepper, black | Spices, dill weed, dried | Spices, cinnamon, ground |
|---|---|---|---|
| Protein | 10.4 G | 20 G | 4 G |
| Total lipid (fat) | 3.3 G | 4.4 G | 1.2 G |
| Carbohydrate, by difference | 64 G | 55.8 G | 80.6 G |
| Energy | 251 KCAL | 253 KCAL | 247 KCAL |
| Total Sugars | 0.64 G | - | 2.2 G |
| Fiber, total dietary | 25.3 G | 13.6 G | 53.1 G |
| Calcium, Ca | 443 MG | 1784 MG | 1002 MG |
| Iron, Fe | 9.7 MG | 48.8 MG | 8.3 MG |
| Potassium, K | 1329 MG | 3308 MG | 431 MG |
| Sodium, Na | 20 MG | 208 MG | 10 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 | 1.4 G | 0.23 G | 0.34 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.