Peppers vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Peppers, ancho, dried is higher in more vitamins & minerals
Calories (kcal)
Peppers 281
Leavening agents 258
Protein (g)
Peppers 11.9
Leavening agents 0
Carbs (g)
Peppers 51.4
Leavening agents 61.5
Fat (g)
Peppers 8.20
Leavening agents 0
Fiber (g)
Peppers 21.6
Leavening agents 0.200
Quick answers
Which has more protein?
Peppers, ancho, dried — 11.9g vs 0g per 100g.
Which has fewer calories?
Leavening agents, cream of tartar — 258 vs 281 kcal per 100g.
Which is more nutrient-dense?
Peppers, ancho, 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 | Peppers | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 281 kcal | 258 kcal | +9% |
| Macronutrients | |||
| Water | 22.6 g | 1.70 g | +1231% |
| Protein | 11.9 g | 0 g | |
| Total lipid (fat) | 8.20 g | 0 g | |
| Carbohydrate, by difference | 51.4 g | 61.5 g | -16% |
| Fiber, total dietary | 21.6 g | 0.200 g | +10700% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.820 g | 0 g | |
| Fatty acids, total monounsaturated | 0.492 g | 0 g | |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 2.00 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.179 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 2.26 mg | 0 mg | |
| Niacin (Vitamin B3) | 6.40 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 1.99 mg | 0 mg | |
| Vitamin B-6 — Pyridoxine | 3.54 mg | 0 mg | |
| Biotin (Vitamin B7) | 69.0 ug | 0 ug | |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 1022 ug | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 61.0 mg | 8.00 mg | +663% |
| Iron, Fe | 10.9 mg | 3.72 mg | +194% |
| Magnesium, Mg | 113 mg | 2.00 mg | +5550% |
| Phosphorus, P | 201 mg | 5.00 mg | +3920% |
| Potassium, K | 2411 mg | 16500 mg | -85% |
| Sodium, Na | 43.0 mg | 52.0 mg | -17% |
| Zinc, Zn | 1.42 mg | 0.420 mg | +238% |
| Copper, Cu | 0.508 mg | 0.195 mg | +161% |
| Manganese, Mn | 1.28 mg | 0.205 mg | +524% |
| Selenium, Se | 2.90 ug | 0.200 ug | +1350% |
| Other Nutrients | |||
| Energy | 1176 kj | 1079 kj | +9% |
| Ash | 5.89 g | 36.8 g | -84% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 69.0 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 69.0 ug | 0 ug | |
| Betaine | — | 0 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 20438 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | — | 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 14:0 (Myristic acid) | 0.082 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.656 g | 0 g | |
| SFA 18:0 (Stearic acid) | 0.082 g | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0 g | = |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.410 g | 0 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 | = |
| Fatty acids, total polyunsaturated | 4.51 g | 0 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 4.26 g | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.164 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 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 22:5 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 | = |
| Tryptophan (EAA) | 0.155 g | — | |
| Threonine (EAA) | 0.425 g | — | |
| Isoleucine (EAA, BCAA) | 0.373 g | — | |
| Leucine (EAA, BCAA) | 0.605 g | — | |
| Lysine (EAA) | 0.515 g | — | |
| Methionine (EAA) | 0.142 g | — | |
| Cystine (conditionally essential) | 0.219 g | — | |
| Phenylalanine (EAA) | 0.361 g | — | |
| Tyrosine (conditionally essential) | 0.245 g | — | |
| Valine (EAA, BCAA) | 0.489 g | — | |
| Arginine (conditionally essential) | 0.554 g | — | |
| Histidine (EAA) | 0.232 g | — | |
| Alanine | 0.476 g | — | |
| Aspartic acid | 1.66 g | — | |
| Glutamic acid | 1.53 g | — | |
| Glycine (conditionally essential) | 0.425 g | — | |
| Proline (conditionally essential) | 0.502 g | — | |
| Serine | 0.464 g | — | |
| Alcohol, ethyl | 0 g | 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.
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