Vegetables as ingredient in curry vs. Carrots, cooked, as ingredient vs. Vegetables as ingredient in soups
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.
Vegetables as ingredient in soups has the most protein of the foods compared, at 1.9 g per 100g.
| Nutrient | Vegetables as ingredient in curry | Carrots, cooked, as ingredient | Vegetables as ingredient in soups |
|---|---|---|---|
| Protein | 1.8 G | 0.98 G | 1.9 G |
| Total lipid (fat) | 0.2 G | 0.36 G | 0.33 G |
| Carbohydrate, by difference | 11.7 G | 10.7 G | 10.6 G |
| Energy | 53 KCAL | 50 KCAL | 50 KCAL |
| Total Sugars | 3.2 G | 4.9 G | 2.3 G |
| Fiber, total dietary | 2.2 G | 3.2 G | 2 G |
| Calcium, Ca | 21 MG | 31 MG | 17 MG |
| Iron, Fe | 0.56 MG | 0.16 MG | 0.45 MG |
| Potassium, K | 311 MG | 292 MG | 331 MG |
| Sodium, Na | 20 MG | 91 MG | 15 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.05 G | 0.03 G | 0.05 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.