Peppers vs Amaranth leaves
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Amaranth leaves, cooked, boiled, drained, with salt is higher in more vitamins & minerals
Calories (kcal)
Peppers 21
Amaranth leaves 21
Protein (g)
Peppers 0.720
Amaranth leaves 2.11
Carbs (g)
Peppers 4.60
Amaranth leaves 4.11
Fat (g)
Peppers 0.270
Amaranth leaves 0.180
Fiber (g)
Peppers 1.70
Amaranth leaves —
Quick answers
Which has more protein?
Amaranth leaves, cooked, boiled, drained, with salt — 2.11g vs 0.720g per 100g.
Which has fewer calories?
Peppers, chili, green, canned — 21 vs 21 kcal 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 | 21 kcal | = |
| Macronutrients | |||
| Water | 93.3 g | 91.5 g | +2% |
| Protein | 0.720 g | 2.11 g | -66% |
| Total lipid (fat) | 0.270 g | 0.180 g | +50% |
| Carbohydrate, by difference | 4.60 g | 4.11 g | +12% |
| Fiber, total dietary | 1.70 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.028 g | 0.050 g | -44% |
| Fatty acids, total monounsaturated | 0.017 g | 0.041 g | -59% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 34.2 mg | 41.1 mg | -17% |
| Thiamin (Vitamin B1) | 0.010 mg | 0.020 mg | -50% |
| Riboflavin (Vitamin B2) | 0.030 mg | 0.134 mg | -78% |
| Niacin (Vitamin B3) | 0.627 mg | 0.559 mg | +12% |
| Pantothenic acid (Vitamin B5) | 0.084 mg | 0.062 mg | +35% |
| Vitamin B-6 — Pyridoxine | 0.120 mg | 0.177 mg | -32% |
| Biotin (Vitamin B7) | 54.0 ug | 57.0 ug | -5% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 6.00 ug | 139 ug | -96% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 36.0 mg | 209 mg | -83% |
| Iron, Fe | 1.33 mg | 2.26 mg | -41% |
| Magnesium, Mg | 4.00 mg | 55.0 mg | -93% |
| Phosphorus, P | 11.0 mg | 72.0 mg | -85% |
| Potassium, K | 113 mg | 641 mg | -82% |
| Sodium, Na | 397 mg | 257 mg | +54% |
| Zinc, Zn | 0.090 mg | 0.880 mg | -90% |
| Copper, Cu | — | 0.158 mg | |
| Manganese, Mn | — | 0.861 mg | |
| Selenium, Se | 0.300 ug | 0.900 ug | -67% |
| Other Nutrients | |||
| Energy | 88.0 kj | 88.0 kj | = |
| Ash | 1.31 g | 2.11 g | -38% |
| Folic acid (Vitamin B9 — synthetic) | 54.0 ug | 57.0 ug | -5% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 54.0 ug | 57.0 ug | -5% |
| Retinol | 0 ug | 0 ug | = |
| Vitamin A, IU | 126 IU | 2770 IU | -95% |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| 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 g | — | |
| SFA 14:0 (Myristic acid) | 0.003 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.022 g | 0.040 g | -45% |
| SFA 18:0 (Stearic acid) | 0.003 g | 0.006 g | -50% |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.014 g | 0.041 g | -66% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.153 g | 0.080 g | +91% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.145 g | 0.079 g | +84% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.006 g | 0.001 g | +500% |
| 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) | 0.010 g | 0.027 g | -63% |
| Threonine (EAA) | 0.026 g | 0.085 g | -69% |
| Isoleucine (EAA, BCAA) | 0.023 g | 0.102 g | -77% |
| Leucine (EAA, BCAA) | 0.038 g | 0.167 g | -77% |
| Lysine (EAA) | 0.032 g | 0.109 g | -71% |
| Methionine (EAA) | 0.009 g | 0.031 g | -71% |
| Cystine (conditionally essential) | 0.014 g | 0.025 g | -44% |
| Phenylalanine (EAA) | 0.022 g | 0.114 g | -81% |
| Tyrosine (conditionally essential) | 0.015 g | 0.068 g | -78% |
| Valine (EAA, BCAA) | 0.030 g | 0.118 g | -75% |
| Arginine (conditionally essential) | 0.034 g | 0.104 g | -67% |
| Histidine (EAA) | 0.014 g | 0.044 g | -68% |
| Alanine | 0.030 g | 0.119 g | -75% |
| Aspartic acid | 0.103 g | 0.196 g | -47% |
| Glutamic acid | 0.095 g | 0.250 g | -62% |
| Glycine (conditionally essential) | 0.026 g | 0.113 g | -77% |
| Proline (conditionally essential) | 0.031 g | 0.104 g | -70% |
| Serine | 0.029 g | 0.095 g | -69% |
| Alcohol, ethyl | 0 g | — | |
* 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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