Peppers vs Amaranth leaves
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Amaranth leaves, cooked, boiled, drained, with salt is higher in more vitamins & minerals
Calories (kcal)
Peppers —
Amaranth leaves 21
Protein (g)
Peppers 0.715
Amaranth leaves 2.11
Carbs (g)
Peppers 4.78
Amaranth leaves 4.11
Fat (g)
Peppers 0.106
Amaranth leaves 0.180
Fiber (g)
Peppers 0.942
Amaranth leaves —
Quick answers
Which has more protein?
Amaranth leaves, cooked, boiled, drained, with salt — 2.11g vs 0.715g per 100g.
Which is more nutrient-dense?
Amaranth leaves, cooked, boiled, drained, with 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 | Peppers | Amaranth leaves | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 21 kcal | |
| Macronutrients | |||
| Water | 94.1 g | 91.5 g | +3% |
| Protein | 0.715 g | 2.11 g | -66% |
| Total lipid (fat) | 0.106 g | 0.180 g | -41% |
| Carbohydrate, by difference | 4.78 g | 4.11 g | +16% |
| Fiber, total dietary | 0.942 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 | 99.5 mg | 41.1 mg | +142% |
| Thiamin (Vitamin B1) | 0.039 mg | 0.020 mg | +95% |
| Riboflavin (Vitamin B2) | 0.089 mg | 0.134 mg | -34% |
| Niacin (Vitamin B3) | 0.636 mg | 0.559 mg | +14% |
| Pantothenic acid (Vitamin B5) | — | 0.062 mg | |
| Vitamin B-6 — Pyridoxine | 0.247 mg | 0.177 mg | +39% |
| Biotin (Vitamin B7) | 22.2 ug | 57.0 ug | -61% |
| 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 | 7.50 mg | 209 mg | -96% |
| Iron, Fe | 0.186 mg | 2.26 mg | -92% |
| Magnesium, Mg | 9.00 mg | 55.0 mg | -84% |
| Phosphorus, P | 16.8 mg | 72.0 mg | -77% |
| Potassium, K | 163 mg | 641 mg | -75% |
| Sodium, Na | 0 mg | 257 mg | -100% |
| Zinc, Zn | 0.126 mg | 0.880 mg | -86% |
| Copper, Cu | 0.058 mg | 0.158 mg | -63% |
| Manganese, Mn | 0.100 mg | 0.861 mg | -88% |
| Selenium, Se | 0 ug | 0.900 ug | -100% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 23 kcal | — | |
| Energy (Atwater Specific Factors) | 20 kcal | — | |
| Energy | — | 88.0 kj | |
| Nitrogen | 0.114 g | — | |
| Ash | 0.281 g | 2.11 g | -87% |
| Biotin | 0 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 57.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 57.0 ug | |
| Betaine | 0.100 mg | — | |
| 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 | |
| Daidzein | 0 mg | — | |
| Genistein | 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 | — | |
| Luteolin | 4.71 mg | — | |
| Kaempferol | 0.060 mg | — | |
| Myricetin | 0 mg | — | |
| Quercetin | 2.21 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 | 0.700 mg | — | |
| Choline from phosphocholine | 1.20 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 3.60 mg | — | |
| Total Choline | 5.60 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 0.200 mcg | — | |
| Fluoride | |||
| Mean mcg/100g ** | 2.00 mg | — | |
| Isoflavones | |||
| Total isoflavones | 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.
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