Zucchini, pickled vs. Celery, pickled vs. Radishes, pickled
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.
Zucchini, pickled has the most protein of the foods compared, at 1 g per 100g.
| Nutrient | Zucchini, pickled | Celery, pickled | Radishes, pickled |
|---|---|---|---|
| Protein | 1 G | 0.41 G | 0.56 G |
| Total lipid (fat) | 0.28 G | 0.15 G | 0.1 G |
| Carbohydrate, by difference | 7.4 G | 7.6 G | 7.7 G |
| Energy | 35 KCAL | 35 KCAL | 34 KCAL |
| Total Sugars | 6.9 G | 6 G | 6.4 G |
| Fiber, total dietary | 0.8 G | 1.3 G | 1.3 G |
| Calcium, Ca | 15 MG | 40 MG | 22 MG |
| Iron, Fe | 0.31 MG | 0 MG | 0.29 MG |
| Potassium, K | 217 MG | 220 MG | 194 MG |
| Sodium, Na | 951 MG | 1025 MG | 977 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.07 G | 0.04 G | 0.03 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.