Ketchup vs Amaranth leaves
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
Amaranth leaves, cooked, boiled, drained, without salt — 2.11g vs 1.11g per 100g.
Which has fewer calories?
Amaranth leaves, cooked, boiled, drained, without salt — 21 vs 117 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 | Ketchup | Amaranth leaves | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 117 kcal | 21 kcal | +457% |
| Macronutrients | |||
| Water | 68.5 g | 91.5 g | -25% |
| Protein | 1.11 g | 2.11 g | -47% |
| Total lipid (fat) | 0.550 g | 0.180 g | +206% |
| Carbohydrate, by difference | 26.8 g | 4.11 g | +552% |
| Sugars, Total | 21.8 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 0.050 g | |
| Fatty acids, total monounsaturated | — | 0.041 g | |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 41.1 mg | |
| Thiamin (Vitamin B1) | — | 0.020 mg | |
| Riboflavin (Vitamin B2) | — | 0.134 mg | |
| Niacin (Vitamin B3) | — | 0.559 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.062 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.177 mg | |
| Biotin (Vitamin B7) | — | 57.0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 139 ug | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 14.0 mg | 209 mg | -93% |
| Iron, Fe | 0.430 mg | 2.26 mg | -81% |
| Magnesium, Mg | 13.5 mg | 55.0 mg | -75% |
| Phosphorus, P | 25.0 mg | 72.0 mg | -65% |
| Potassium, K | 249 mg | 641 mg | -61% |
| Sodium, Na | 949 mg | 21.0 mg | +4419% |
| Zinc, Zn | 0.160 mg | 0.880 mg | -82% |
| Copper, Cu | 0.066 mg | 0.158 mg | -58% |
| Manganese, Mn | 0.086 mg | 0.861 mg | -90% |
| Selenium, Se | — | 0.900 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 117 kcal | — | |
| Energy (Atwater Specific Factors) | 103 kcal | — | |
| Energy | 488 kj | 88.0 kj | +455% |
| Nitrogen | 0.180 g | — | |
| Ash | 3.02 g | 2.11 g | +43% |
| Sucrose | 0 g | — | |
| Glucose | 11.4 g | — | |
| Fructose | 8.94 g | — | |
| Lactose | 0 g | — | |
| Maltose | 1.48 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 57.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 57.0 ug | |
| Retinol | — | 0 ug | |
| Vitamin A, IU | — | 2770 IU | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| SFA 14:0 (Myristic acid) | — | 0 g | |
| SFA 16:0 (Palmitic acid) | — | 0.040 g | |
| SFA 18:0 (Stearic acid) | — | 0.006 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.041 g | |
| Fatty acids, total polyunsaturated | — | 0.080 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.079 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.001 g | |
| Tryptophan (EAA) | — | 0.027 g | |
| Threonine (EAA) | — | 0.085 g | |
| Isoleucine (EAA, BCAA) | — | 0.102 g | |
| Leucine (EAA, BCAA) | — | 0.167 g | |
| Lysine (EAA) | — | 0.109 g | |
| Methionine (EAA) | — | 0.031 g | |
| Cystine (conditionally essential) | — | 0.025 g | |
| Phenylalanine (EAA) | — | 0.114 g | |
| Tyrosine (conditionally essential) | — | 0.068 g | |
| Valine (EAA, BCAA) | — | 0.118 g | |
| Arginine (conditionally essential) | — | 0.104 g | |
| Histidine (EAA) | — | 0.044 g | |
| 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 | |
| Kaempferol | — | 0 mg | |
| Myricetin | — | 0.550 mg | |
| Quercetin | — | 0.880 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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