Sweet potato, cooked, as ingredient vs. Fish, cooked, as ingredient vs. Potato, cooked, as ingredient

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

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.

Fish, cooked, as ingredient has the most protein of the foods compared, at 19.4 g per 100g.

Nutrient	Sweet potato, cooked, as ingredient	Fish, cooked, as ingredient	Potato, cooked, as ingredient
Protein	1.6 G	19.4 G	2.1 G
Total lipid (fat)	0.4 G	0.56 G	0.3 G
Carbohydrate, by difference	18.1 G	0 G	17.4 G
Energy	82 KCAL	82 KCAL	81 KCAL
Total Sugars	6.3 G	0 G	0.64 G
Fiber, total dietary	3.1 G	0 G	2.2 G
Calcium, Ca	23 MG	15 MG	7 MG
Iron, Fe	0.42 MG	0.23 MG	0.4 MG
Potassium, K	506 MG	322 MG	475 MG
Sodium, Na	0 MG	115 MG	3 MG
Cholesterol	0 MG	66 MG	0 MG
Fatty acids, total saturated	0.02 G	0.13 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.