Turnip, pickled vs. Peppers, sweet, pickled vs. Cabbage, green, pickled

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.

Cabbage, green, pickled has the most protein of the foods compared, at 0.8 g per 100g.

Nutrient	Turnip, pickled	Peppers, sweet, pickled	Cabbage, green, pickled
Protein	0.75 G	0.67 G	0.8 G
Total lipid (fat)	0.1 G	0.12 G	0.21 G
Carbohydrate, by difference	10.2 G	9.6 G	10.2 G
Energy	44 KCAL	43 KCAL	46 KCAL
Total Sugars	8 G	7.6 G	7.5 G
Fiber, total dietary	1.5 G	0.9 G	2.1 G
Calcium, Ca	27 MG	7 MG	37 MG
Iron, Fe	0.25 MG	0.23 MG	0.06 MG
Potassium, K	159 MG	156 MG	172 MG
Sodium, Na	1000 MG	944 MG	957 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.01 G	0.05 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.