Vinegar, balsamic vs. Thyme, fresh vs. Peppermint, fresh
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.
Thyme, fresh has the most protein of the foods compared, at 5.6 g per 100g.
| Nutrient | Vinegar, balsamic | Thyme, fresh | Peppermint, fresh |
|---|---|---|---|
| Protein | 0.49 G | 5.6 G | 3.8 G |
| Total lipid (fat) | 0 G | 1.7 G | 0.94 G |
| Carbohydrate, by difference | 17 G | 24.4 G | 14.9 G |
| Energy | 88 KCAL | 101 KCAL | 70 KCAL |
| Total Sugars | 14.9 G | - | - |
| Calcium, Ca | 27 MG | 405 MG | 243 MG |
| Iron, Fe | 0.72 MG | 17.4 MG | 5.1 MG |
| Potassium, K | 112 MG | 609 MG | 569 MG |
| Sodium, Na | 23 MG | 9 MG | 31 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0.47 G | 0.25 G |
| Fiber, total dietary | - | 14 G | 8 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
| Cholesterol | - | 0 MG | 0 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.