Vegetables, stew type, cooked, fat added vs. Burdock, cooked vs. Classic mixed vegetables, cooked, from restaurant
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.
Classic mixed vegetables, cooked, from restaurant has the most protein of the foods compared, at 2.8 g per 100g.
| Nutrient | Vegetables, stew type, cooked, fat added | Burdock, cooked | Classic mixed vegetables, cooked, from… |
|---|---|---|---|
| Protein | 1.4 G | 1.6 G | 2.8 G |
| Total lipid (fat) | 3.6 G | 2.9 G | 4.7 G |
| Carbohydrate, by difference | 15.1 G | 18.1 G | 12.4 G |
| Energy | 97 KCAL | 100 KCAL | 100 KCAL |
| Total Sugars | 3 G | 3 G | 4.6 G |
| Fiber, total dietary | 2 G | 3.4 G | 3.4 G |
| Calcium, Ca | 18 MG | 43 MG | 25 MG |
| Iron, Fe | 0.25 MG | 0.84 MG | 0.69 MG |
| Potassium, K | 309 MG | 321 MG | 265 MG |
| Sodium, Na | 181 MG | 135 MG | 227 MG |
| Cholesterol | 3 MG | 2 MG | 3 MG |
| Fatty acids, total saturated | 0.94 G | 0.74 G | 1.2 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.