Blueberries vs Spices
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spices, parsley, dried is higher in more vitamins & minerals
Calories (kcal)
Blueberries 51
Spices 292
Protein (g)
Blueberries 0.420
Spices 26.6
Carbs (g)
Blueberries 12.2
Spices 50.6
Fat (g)
Blueberries 0.640
Spices 5.48
Fiber (g)
Blueberries 2.70
Spices 26.7
Quick answers
Which has more protein?
Spices, parsley, dried — 26.6g vs 0.420g per 100g.
Which has fewer calories?
Blueberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program) — 51 vs 292 kcal per 100g.
Which is more nutrient-dense?
Spices, parsley, dried scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Blueberries | Spices | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 51 kcal | 292 kcal | -83% |
| Macronutrients | |||
| Water | 86.6 g | 5.89 g | +1370% |
| Protein | 0.420 g | 26.6 g | -98% |
| Total lipid (fat) | 0.640 g | 5.48 g | -88% |
| Carbohydrate, by difference | 12.2 g | 50.6 g | -76% |
| Fiber, total dietary | 2.70 g | 26.7 g | -90% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.053 g | 1.38 g | -96% |
| Fatty acids, total monounsaturated | 0.091 g | 0.761 g | -88% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 2.50 mg | 125 mg | -98% |
| Thiamin (Vitamin B1) | 0.032 mg | 0.196 mg | -84% |
| Riboflavin (Vitamin B2) | 0.037 mg | 2.38 mg | -98% |
| Niacin (Vitamin B3) | 0.520 mg | 9.94 mg | -95% |
| Pantothenic acid (Vitamin B5) | 0.125 mg | 1.06 mg | -88% |
| Vitamin B-6 — Pyridoxine | 0.059 mg | 0.900 mg | -93% |
| Biotin (Vitamin B7) | 7.00 ug | 180 ug | -96% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 5.10 mg | 97.1 mg | -95% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 2.00 ug | 97.0 ug | -98% |
| Carotene, beta | 28.0 ug | 1152 ug | -98% |
| Carotene, alpha | 0 ug | 17.0 ug | -100% |
| Vitamin E (alpha-tocopherol) | 0.480 mg | 8.96 mg | -95% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 8.00 mg | 1140 mg | -99% |
| Iron, Fe | 0.180 mg | 22.0 mg | -99% |
| Magnesium, Mg | 5.00 mg | 400 mg | -99% |
| Phosphorus, P | 11.0 mg | 436 mg | -97% |
| Potassium, K | 54.0 mg | 2683 mg | -98% |
| Sodium, Na | 1.00 mg | 452 mg | -100% |
| Zinc, Zn | 0.070 mg | 5.44 mg | -99% |
| Copper, Cu | 0.033 mg | 0.780 mg | -96% |
| Manganese, Mn | 0.147 mg | 9.81 mg | -99% |
| Selenium, Se | 0.100 ug | 14.1 ug | -99% |
| Other Nutrients | |||
| Energy | 213 kj | 1220 kj | -83% |
| Ash | 0.180 g | 11.4 g | -98% |
| Total Sugars | 8.45 g | 7.27 g | +16% |
| Sucrose | — | 4.09 g | |
| Glucose | — | 2.76 g | |
| Fructose | — | 0.420 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 7.00 ug | 180 ug | -96% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 7.00 ug | 180 ug | -96% |
| Betaine | — | 1.70 mg | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 4.00 ug | -100% |
| Vitamin A, IU | 46.0 IU | 1939 IU | -98% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 68.0 ug | 2428 ug | -97% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.020 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 1.53 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 16.4 ug | 1360 ug | -99% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 13:0 (Tridecanoic acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | 0 g | 0 g | = |
| SFA 15:0 (Pentadecanoic acid) | — | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.031 g | 1.22 g | -97% |
| SFA 17:0 (Margaric acid) | — | 0 g | |
| SFA 18:0 (Stearic acid) | 0.011 g | 0.058 g | -81% |
| SFA 20:0 (Arachidic acid) | — | 0.005 g | |
| SFA 22:0 (Behenic acid) | — | 0.028 g | |
| SFA 24:0 (Lignoceric acid) | — | 0.063 g | |
| MUFA 14:1 (Myristoleic acid) | — | 0 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.002 g | 0 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0 g | |
| MUFA 17:1 (Heptadecenoic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.087 g | 0.761 g | -89% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 0.761 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| Fatty acids, total polyunsaturated | 0.279 g | 3.12 g | -91% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.167 g | 1.25 g | -87% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 1.25 g | |
| PUFA 18:2 CLAs | — | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.112 g | 1.88 g | -94% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 1.86 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0.016 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | — | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | — | 0 g | |
| TFA 16:1 t | — | 0 g | |
| TFA 18:1 t | — | 0 g | |
| TFA 22:1 t | — | 0 g | |
| Tryptophan (EAA) | 0.002 g | 0.475 g | -100% |
| Threonine (EAA) | 0.012 g | 1.19 g | -99% |
| Isoleucine (EAA, BCAA) | 0.013 g | 1.55 g | -99% |
| Leucine (EAA, BCAA) | 0.025 g | 2.79 g | -99% |
| Lysine (EAA) | 0.008 g | 2.10 g | -100% |
| Methionine (EAA) | 0.007 g | 0.596 g | -99% |
| Cystine (conditionally essential) | 0.004 g | 0.298 g | -99% |
| Phenylalanine (EAA) | 0.015 g | 1.71 g | -99% |
| Tyrosine (conditionally essential) | 0.005 g | 1.16 g | -100% |
| Valine (EAA, BCAA) | 0.018 g | 2.02 g | -99% |
| Arginine (conditionally essential) | 0.022 g | 1.76 g | -99% |
| Histidine (EAA) | 0.006 g | 0.718 g | -99% |
| Alanine | 0.018 g | 1.78 g | -99% |
| Aspartic acid | 0.033 g | 3.17 g | -99% |
| Glutamic acid | 0.052 g | 3.69 g | -99% |
| Glycine (conditionally essential) | 0.017 g | 1.76 g | -99% |
| Proline (conditionally essential) | 0.015 g | 2.01 g | -99% |
| Serine | 0.013 g | 1.16 g | -99% |
| Hydroxyproline | — | 0 g | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Proanthocyanidin dimers | 6.07 mg | 0 mg | |
| Proanthocyanidin trimers | 5.37 mg | 0 mg | |
| Proanthocyanidin 4-6mers | 18.7 mg | 0 mg | |
| Proanthocyanidin 7-10mers | 3.85 mg | 0 mg | |
| Proanthocyanidin polymers (>10mers) | — | 0 mg | |
| Apigenin | 0.010 mg | 4504 mg | -100% |
| Luteolin | 1.80 mg | 19.8 mg | -91% |
| Kaempferol | 1.10 mg | 0 mg | |
| Myricetin | 1.76 mg | — | |
| Quercetin | 4.64 mg | 0 mg | |
| Choline | |||
| Choline from glycerophoshocholine | — | 1.50 mg | |
| Choline from phosphatidylcholine | — | 72.0 mg | |
| Choline from phosphocholine | — | 6.60 mg | |
| Choline from sphingomyelin | — | 0 mg | |
| Free Choline | — | 17.0 mg | |
| Total Choline | — | 97.0 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Blueberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program) nutrition facts Spices, parsley, dried nutrition facts Compare other foods →
Dig deeper — biggest differences
Carotene, alpha -100% in Blueberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program) Sodium, Na -100% in Blueberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program) Calcium, Ca -99% in Blueberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program) Iron, Fe -99% in Blueberries, frozen, unsweetened (Includes foods for USDA's Food Distribution Program)
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.