WHOLE POTATOES vs. WHOLE PURPLE PLUMS IN SYRUP, WHOLE PURPLE PLUMS
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.
WHOLE POTATOES has the most protein of the foods compared, at 0.61 g per 100g.
| Nutrient | WHOLE POTATOES | WHOLE PURPLE PLUMS IN SYRUP, WHOLE… |
|---|---|---|
| Protein | 0.61 G | 0 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 8.5 G | 23.6 G |
| Energy | 36 KCAL | 93 KCAL |
| Total Sugars | 0.61 G | 22.1 G |
| Fiber, total dietary | 1.2 G | 0.7 G |
| Calcium, Ca | 6 MG | 7 MG |
| Iron, Fe | 0.79 MG | 0.71 MG |
| Potassium, K | 139 MG | 93 MG |
| Sodium, Na | 170 MG | 18 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0 G | 20 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.