VEGETARIAN BAKED BEANS vs. WHOLE POTATOES
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.
VEGETARIAN BAKED BEANS has the most protein of the foods compared, at 6.2 g per 100g.
| Nutrient | VEGETARIAN BAKED BEANS | WHOLE POTATOES |
|---|---|---|
| Protein | 6.2 G | 0.61 G |
| Total lipid (fat) | 0.77 G | 0 G |
| Carbohydrate, by difference | 26.1 G | 8.5 G |
| Energy | 131 KCAL | 42 KCAL |
| Total Sugars | 7.7 G | 0.61 G |
| Fiber, total dietary | 6.9 G | 1.2 G |
| Calcium, Ca | 62 MG | 24 MG |
| Iron, Fe | 2.1 MG | 0.22 MG |
| Sodium, Na | 323 MG | 255 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 176 MG |
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.