Turnip greens, fresh, cooked, fat added vs. Poke greens, cooked vs. Turrnip greens, NS as to form, cooked
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.
Poke greens, cooked has the most protein of the foods compared, at 2.2 g per 100g.
| Nutrient | Turnip greens, fresh, cooked, fat added | Poke greens, cooked | Turrnip greens, NS as to form, cooked |
|---|---|---|---|
| Protein | 1.1 G | 2.2 G | 1.1 G |
| Total lipid (fat) | 2.8 G | 2.9 G | 2.8 G |
| Carbohydrate, by difference | 4.2 G | 3 G | 4.2 G |
| Energy | 42 KCAL | 42 KCAL | 42 KCAL |
| Total Sugars | 0.52 G | 1.6 G | 0.52 G |
| Fiber, total dietary | 3.4 G | 1.5 G | 3.4 G |
| Calcium, Ca | 133 MG | 52 MG | 133 MG |
| Iron, Fe | 0.78 MG | 1.2 MG | 0.78 MG |
| Potassium, K | 197 MG | 178 MG | 197 MG |
| Sodium, Na | 149 MG | 138 MG | 149 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.72 G | 0.76 G | 0.72 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.