Prairie Turnips vs Agave
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Prairie Turnips, boiled (Northern Plains Indians) is higher in more vitamins & minerals
Calories (kcal)
Prairie Turnips 129
Agave 135
Protein (g)
Prairie Turnips 1.64
Agave 0.990
Carbs (g)
Prairie Turnips 30.0
Agave 32.0
Fat (g)
Prairie Turnips 0.320
Agave 0.290
Fiber (g)
Prairie Turnips 7.20
Agave 10.6
Quick answers
Which has more protein?
Prairie Turnips, boiled (Northern Plains Indians) — 1.64g vs 0.990g per 100g.
Which has fewer calories?
Prairie Turnips, boiled (Northern Plains Indians) — 129 vs 135 kcal per 100g.
Which is more nutrient-dense?
Prairie Turnips, boiled (Northern Plains Indians) 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 | Prairie Turnips | Agave | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 129 kcal | 135 kcal | -4% |
| Macronutrients | |||
| Water | 67.7 g | 65.4 g | +3% |
| Protein | 1.64 g | 0.990 g | +66% |
| Total lipid (fat) | 0.320 g | 0.290 g | +10% |
| Carbohydrate, by difference | 30.0 g | 32.0 g | -6% |
| Fiber, total dietary | 7.20 g | 10.6 g | -32% |
| Fats & Fatty Acids | |||
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 2.00 mg | 0.300 mg | +567% |
| Thiamin (Vitamin B1) | 0.126 mg | 0.012 mg | +950% |
| Riboflavin (Vitamin B2) | 0.039 mg | 0.099 mg | -61% |
| Niacin (Vitamin B3) | 0.708 mg | 0.162 mg | +337% |
| Pantothenic acid (Vitamin B5) | — | 0.041 mg | |
| Vitamin B-6 — Pyridoxine | 0.379 mg | 0.087 mg | +336% |
| Biotin (Vitamin B7) | — | 3.00 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 8.80 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 6.00 ug | |
| Carotene, beta | — | 68.0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.360 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 103 mg | 460 mg | -78% |
| Iron, Fe | 0.950 mg | 3.55 mg | -73% |
| Magnesium, Mg | 49.0 mg | 39.0 mg | +26% |
| Phosphorus, P | 20.0 mg | 9.00 mg | +122% |
| Potassium, K | 108 mg | 59.0 mg | +83% |
| Sodium, Na | 4.00 mg | 13.0 mg | -69% |
| Zinc, Zn | 0.280 mg | 0.250 mg | +12% |
| Copper, Cu | 0.038 mg | 0.112 mg | -66% |
| Manganese, Mn | 0.209 mg | 0.142 mg | +47% |
| Selenium, Se | — | 0.200 ug | |
| Other Nutrients | |||
| Energy | 541 kj | 563 kj | -4% |
| Ash | 0.360 g | 1.32 g | -73% |
| Total Sugars | 4.74 g | 20.9 g | -77% |
| Sucrose | 0.750 g | 1.72 g | -56% |
| Glucose | 0.380 g | 1.58 g | -76% |
| Fructose | 0.070 g | 17.6 g | -100% |
| Lactose | 0 g | 0 g | = |
| Maltose | 3.53 g | 0 g | |
| Galactose | 0 g | 0 g | = |
| Starch | 15.8 g | 0.240 g | +6483% |
| Folic acid (Vitamin B9 — synthetic) | — | 3.00 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 3.00 ug | |
| Betaine | — | 0.400 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 113 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 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 E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | — | 4.90 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| 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 | |
| Choline | |||
| Choline from glycerophoshocholine | — | 0.700 mg | |
| Choline from phosphatidylcholine | — | 2.80 mg | |
| Choline from phosphocholine | — | 0 mg | |
| Choline from sphingomyelin | — | 0.100 mg | |
| Free Choline | — | 5.20 mg | |
| Total Choline | — | 8.80 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Prairie Turnips, boiled (Northern Plains Indians) nutrition facts Agave, cooked (Southwest) nutrition facts Compare other foods →
Dig deeper — biggest differences
Thiamin (Vitamin B1) +950% in Prairie Turnips, boiled (Northern Plains Indians) Vitamin C, total ascorbic acid +567% in Prairie Turnips, boiled (Northern Plains Indians) Niacin (Vitamin B3) +337% in Prairie Turnips, boiled (Northern Plains Indians) Vitamin B-6 — Pyridoxine +336% in Prairie Turnips, boiled (Northern Plains Indians)
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