Tomato, green, pickled vs. Sauerkraut 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 | Tomato, green, pickled | Sauerkraut | Cauliflower, pickled |
|---|---|---|---|
| Protein | 1 G | 0.9 G | 1.6 G |
| Total lipid (fat) | 0.18 G | 2.5 G | 0.25 G |
| Carbohydrate, by difference | 9.1 G | 4.2 G | 9 G |
| Energy | 40 KCAL | 40 KCAL | 41 KCAL |
| Total Sugars | 8.2 G | 1.7 G | 6.5 G |
| Fiber, total dietary | 0.9 G | 2.8 G | 1.7 G |
| Calcium, Ca | 12 MG | 30 MG | 20 MG |
| Iron, Fe | 0.43 MG | 1.4 MG | 0.35 MG |
| Potassium, K | 169 MG | 165 MG | 248 MG |
| Sodium, Na | 955 MG | 659 MG | 969 MG |
| Cholesterol | 0 MG | 4 MG | 0 MG |
| Fatty acids, total saturated | 0.02 G | 1.1 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.