Brussels sprouts vs Amaranth leaves
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Amaranth leaves, cooked, boiled, drained, without salt is higher in more vitamins & minerals
Calories (kcal)
Brussels sprouts 43
Amaranth leaves 21
Protein (g)
Brussels sprouts 3.38
Amaranth leaves 2.11
Carbs (g)
Brussels sprouts 8.95
Amaranth leaves 4.11
Fat (g)
Brussels sprouts 0.300
Amaranth leaves 0.180
Fiber (g)
Brussels sprouts 3.80
Amaranth leaves —
Quick answers
Which has more protein?
Brussels sprouts, raw — 3.38g vs 2.11g per 100g.
Which has fewer calories?
Amaranth leaves, cooked, boiled, drained, without salt — 21 vs 43 kcal per 100g.
Which is more nutrient-dense?
Amaranth leaves, cooked, boiled, drained, without salt 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 | Brussels sprouts | Amaranth leaves | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 43 kcal | 21 kcal | +105% |
| Macronutrients | |||
| Water | 86.0 g | 91.5 g | -6% |
| Protein | 3.38 g | 2.11 g | +60% |
| Total lipid (fat) | 0.300 g | 0.180 g | +67% |
| Carbohydrate, by difference | 8.95 g | 4.11 g | +118% |
| Fiber, total dietary | 3.80 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.062 g | 0.050 g | +24% |
| Fatty acids, total monounsaturated | 0.023 g | 0.041 g | -44% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 85.0 mg | 41.1 mg | +107% |
| Thiamin (Vitamin B1) | 0.139 mg | 0.020 mg | +595% |
| Riboflavin (Vitamin B2) | 0.090 mg | 0.134 mg | -33% |
| Niacin (Vitamin B3) | 0.745 mg | 0.559 mg | +33% |
| Pantothenic acid (Vitamin B5) | 0.309 mg | 0.062 mg | +398% |
| Vitamin B-6 — Pyridoxine | 0.219 mg | 0.177 mg | +24% |
| Biotin (Vitamin B7) | 61.0 ug | 57.0 ug | +7% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 19.1 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 38.0 ug | 139 ug | -73% |
| Carotene, beta | 450 ug | — | |
| Carotene, alpha | 6.00 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.880 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 42.0 mg | 209 mg | -80% |
| Iron, Fe | 1.40 mg | 2.26 mg | -38% |
| Magnesium, Mg | 23.0 mg | 55.0 mg | -58% |
| Phosphorus, P | 69.0 mg | 72.0 mg | -4% |
| Potassium, K | 389 mg | 641 mg | -39% |
| Sodium, Na | 25.0 mg | 21.0 mg | +19% |
| Zinc, Zn | 0.420 mg | 0.880 mg | -52% |
| Copper, Cu | 0.070 mg | 0.158 mg | -56% |
| Manganese, Mn | 0.337 mg | 0.861 mg | -61% |
| Selenium, Se | 1.60 ug | 0.900 ug | +78% |
| Other Nutrients | |||
| Energy | 179 kj | 88.0 kj | +103% |
| Ash | 1.37 g | 2.11 g | -35% |
| Total Sugars | 2.20 g | — | |
| Sucrose | 0.460 g | — | |
| Glucose | 0.810 g | — | |
| Fructose | 0.930 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 61.0 ug | 57.0 ug | +7% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 61.0 ug | 57.0 ug | +7% |
| Betaine | 0.800 mg | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 754 IU | 2770 IU | -73% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 1590 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 177 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0.002 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0 g | 0 g | = |
| SFA 16:0 (Palmitic acid) | 0.053 g | 0.040 g | +33% |
| SFA 18:0 (Stearic acid) | 0.003 g | 0.006 g | -50% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.002 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.019 g | 0.041 g | -54% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.153 g | 0.080 g | +91% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.045 g | 0.079 g | -43% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.099 g | 0.001 g | +9800% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.001 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Phytosterols | 24.0 mg | — | |
| Tryptophan (EAA) | 0.037 g | 0.027 g | +37% |
| Threonine (EAA) | 0.120 g | 0.085 g | +41% |
| Isoleucine (EAA, BCAA) | 0.132 g | 0.102 g | +29% |
| Leucine (EAA, BCAA) | 0.152 g | 0.167 g | -9% |
| Lysine (EAA) | 0.154 g | 0.109 g | +41% |
| Methionine (EAA) | 0.032 g | 0.031 g | +3% |
| Cystine (conditionally essential) | 0.022 g | 0.025 g | -12% |
| Phenylalanine (EAA) | 0.098 g | 0.114 g | -14% |
| Tyrosine (conditionally essential) | — | 0.068 g | |
| Valine (EAA, BCAA) | 0.155 g | 0.118 g | +31% |
| Arginine (conditionally essential) | 0.203 g | 0.104 g | +95% |
| Histidine (EAA) | 0.076 g | 0.044 g | +73% |
| Alanine | — | 0.119 g | |
| Aspartic acid | — | 0.196 g | |
| Glutamic acid | — | 0.250 g | |
| Glycine (conditionally essential) | — | 0.113 g | |
| Proline (conditionally essential) | — | 0.104 g | |
| Serine | — | 0.095 g | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
| Kaempferol | — | 0 mg | |
| Myricetin | — | 0.550 mg | |
| Quercetin | — | 0.880 mg | |
| Purines | |||
| Purine, adenine | 16.7 mg | — | |
| Purine, guanine | 21.3 mg | — | |
| Purine, hypoxanthine | 0 mg | — | |
| Purine, uric acid | 0 mg | — | |
| Purine, xanthine | 0.800 mg | — | |
| Purines, total | 38.8 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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