Dandelion greens vs Peppers
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Peppers, sweet, red, freeze-dried is higher in more vitamins & minerals
Calories (kcal)
Dandelion greens 33
Peppers 314
Protein (g)
Dandelion greens 2.00
Peppers 17.9
Carbs (g)
Dandelion greens 6.40
Peppers 68.7
Fat (g)
Dandelion greens 0.600
Peppers 3.00
Fiber (g)
Dandelion greens 2.90
Peppers 21.3
Quick answers
Which has more protein?
Peppers, sweet, red, freeze-dried — 17.9g vs 2.00g per 100g.
Which has fewer calories?
Dandelion greens, cooked, boiled, drained, with salt — 33 vs 314 kcal per 100g.
Which is more nutrient-dense?
Peppers, sweet, red, freeze-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 | Dandelion greens | Peppers | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 33 kcal | 314 kcal | -89% |
| Macronutrients | |||
| Water | 89.8 g | 2.00 g | +4390% |
| Protein | 2.00 g | 17.9 g | -89% |
| Total lipid (fat) | 0.600 g | 3.00 g | -80% |
| Carbohydrate, by difference | 6.40 g | 68.7 g | -91% |
| Fiber, total dietary | 2.90 g | 21.3 g | -86% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 0.447 g | |
| Fatty acids, total monounsaturated | — | 0.202 g | |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 18.0 mg | 1900 mg | -99% |
| Thiamin (Vitamin B1) | 0.130 mg | 1.20 mg | -89% |
| Riboflavin (Vitamin B2) | 0.175 mg | 1.20 mg | -85% |
| Niacin (Vitamin B3) | 0.514 mg | 7.40 mg | -93% |
| Pantothenic acid (Vitamin B5) | 0.057 mg | 0.488 mg | -88% |
| Vitamin B-6 — Pyridoxine | 0.160 mg | 2.22 mg | -93% |
| Biotin (Vitamin B7) | 13.0 ug | 229 ug | -94% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 27.6 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 727 ug | 3863 ug | -81% |
| Carotene, beta | 8727 ug | 42891 ug | -80% |
| Carotene, alpha | 0 ug | 6931 ug | -100% |
| Vitamin E (alpha-tocopherol) | 0.600 mg | 4.00 mg | -85% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 140 mg | 134 mg | +4% |
| Iron, Fe | 1.80 mg | 10.4 mg | -83% |
| Magnesium, Mg | 24.0 mg | 188 mg | -87% |
| Phosphorus, P | 42.0 mg | 327 mg | -87% |
| Potassium, K | 232 mg | 3170 mg | -93% |
| Sodium, Na | 280 mg | 193 mg | +45% |
| Zinc, Zn | 0.280 mg | 2.41 mg | -88% |
| Copper, Cu | 0.115 mg | 1.39 mg | -92% |
| Manganese, Mn | 0.230 mg | 1.90 mg | -88% |
| Selenium, Se | 0.300 ug | 3.70 ug | -92% |
| Other Nutrients | |||
| Energy | 138 kj | 1314 kj | -89% |
| Ash | 1.20 g | 8.40 g | -86% |
| Total Sugars | 1.62 g | 40.8 g | -96% |
| Folic acid (Vitamin B9 — synthetic) | 13.0 ug | 229 ug | -94% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 13.0 ug | 229 ug | -94% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 14544 IU | 77261 IU | -81% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 3398 ug | 5799 ug | -41% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 359 ug | 114 ug | +214% |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0.002 g | |
| SFA 14:0 (Myristic acid) | — | 0.009 g | |
| SFA 16:0 (Palmitic acid) | — | 0.331 g | |
| SFA 18:0 (Stearic acid) | — | 0.105 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.021 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.181 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | — | 1.61 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 1.46 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.145 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 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 | |
| Tryptophan (EAA) | — | 0.229 g | |
| Threonine (EAA) | — | 0.659 g | |
| Isoleucine (EAA, BCAA) | — | 0.579 g | |
| Leucine (EAA, BCAA) | — | 0.937 g | |
| Lysine (EAA) | — | 0.796 g | |
| Methionine (EAA) | — | 0.215 g | |
| Cystine (conditionally essential) | — | 0.344 g | |
| Phenylalanine (EAA) | — | 0.553 g | |
| Tyrosine (conditionally essential) | — | 0.372 g | |
| Valine (EAA, BCAA) | — | 0.756 g | |
| Arginine (conditionally essential) | — | 0.859 g | |
| Histidine (EAA) | — | 0.364 g | |
| Alanine | — | 0.733 g | |
| Aspartic acid | — | 2.56 g | |
| Glutamic acid | — | 2.36 g | |
| Glycine (conditionally essential) | — | 0.662 g | |
| Proline (conditionally essential) | — | 0.779 g | |
| Serine | — | 0.719 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 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.
Dandelion greens, cooked, boiled, drained, with salt nutrition facts Peppers, sweet, red, freeze-dried nutrition facts Compare other foods →
Dig deeper — biggest differences
Carotene, alpha -100% in Dandelion greens, cooked, boiled, drained, with salt Vitamin C, total ascorbic acid -99% in Dandelion greens, cooked, boiled, drained, with salt Biotin (Vitamin B7) -94% in Dandelion greens, cooked, boiled, drained, with salt Niacin (Vitamin B3) -93% in Dandelion greens, cooked, boiled, drained, with salt
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