Lettuce vs Spices
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Spices, celery seed is higher in more vitamins & minerals
Calories (kcal)
Lettuce —
Spices 392
Protein (g)
Lettuce 0.883
Spices 18.1
Carbs (g)
Lettuce 3.26
Spices 41.3
Fat (g)
Lettuce 0.106
Spices 25.3
Fiber (g)
Lettuce —
Spices 11.8
Quick answers
Which has more protein?
Spices, celery seed — 18.1g vs 0.883g per 100g.
Which is more nutrient-dense?
Spices, celery seed 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 | Lettuce | Spices | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 392 kcal | |
| Macronutrients | |||
| Water | 95.1 g | 6.04 g | +1474% |
| Protein | 0.883 g | 18.1 g | -95% |
| Total lipid (fat) | 0.106 g | 25.3 g | -100% |
| Carbohydrate, by difference | 3.26 g | 41.3 g | -92% |
| Fiber, total dietary | — | 11.8 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 2.19 g | |
| Fatty acids, total monounsaturated | — | 15.9 g | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 9.34 mg | 17.1 mg | -45% |
| Thiamin (Vitamin B1) | 0.061 mg | 0.340 mg | -82% |
| Riboflavin (Vitamin B2) | — | 0.290 mg | |
| Niacin (Vitamin B3) | 0.329 mg | 3.06 mg | -89% |
| Vitamin B-6 — Pyridoxine | 0.074 mg | 0.890 mg | -92% |
| Biotin (Vitamin B7) | — | 10.0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 24.7 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 3.00 ug | |
| Carotene, beta | — | 31.0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 1.07 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 42.6 mg | 1767 mg | -98% |
| Iron, Fe | 0.402 mg | 44.9 mg | -99% |
| Magnesium, Mg | 12.4 mg | 440 mg | -97% |
| Phosphorus, P | 24.4 mg | 547 mg | -96% |
| Potassium, K | 321 mg | 1400 mg | -77% |
| Sodium, Na | 24.9 mg | 160 mg | -84% |
| Zinc, Zn | 0.303 mg | 6.93 mg | -96% |
| Copper, Cu | 0.038 mg | 1.37 mg | -97% |
| Manganese, Mn | 0.177 mg | 7.57 mg | -98% |
| Selenium, Se | — | 12.1 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 18 kcal | — | |
| Energy (Atwater Specific Factors) | 15 kcal | — | |
| Energy | — | 1641 kj | |
| Nitrogen | 0.141 g | — | |
| Ash | 0.700 g | 9.27 g | -92% |
| Total Sugars | — | 0.670 g | |
| Folic acid (Vitamin B9 — synthetic) | — | 10.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 10.0 ug | |
| Betaine | 0.200 mg | — | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 52.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 73.2 ug | 0 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| 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) | — | 0.020 g | |
| SFA 12:0 (Lauric acid) | — | 0.020 g | |
| SFA 14:0 (Myristic acid) | — | 0.020 g | |
| SFA 16:0 (Palmitic acid) | — | 1.29 g | |
| SFA 18:0 (Stearic acid) | — | 0.390 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.240 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 15.4 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.240 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | — | 3.72 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 3.52 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.200 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 | |
| Phytosterols | — | 60.0 mg | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Proanthocyanidin dimers | 0 mg | — | |
| Proanthocyanidin trimers | 0 mg | — | |
| Proanthocyanidin 4-6mers | 0 mg | — | |
| Proanthocyanidin 7-10mers | 0 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
| Apigenin | 0 mg | 78.7 mg | -100% |
| Luteolin | 0.950 mg | 762 mg | -100% |
| Kaempferol | 0.020 mg | — | |
| Myricetin | 0 mg | — | |
| Quercetin | 7.61 mg | — | |
| Flavonoids | |||
| (-)-Epicatechin | 0 mg | — | |
| (-)-Epicatechin 3-gallate | 0 mg | — | |
| (-)-Epigallocatechin | 0 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0 mg | — | |
| (+)-Catechin | 0 mg | — | |
| (+)-Gallocatechin | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 0 mg | — | |
| Choline from phosphatidylcholine | 0.500 mg | — | |
| Choline from phosphocholine | 3.40 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 7.90 mg | — | |
| Total Choline | 12.0 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.