Stew vs Agave
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Agave, cooked (Southwest) is higher in more vitamins & minerals
Calories (kcal)
Stew 32
Agave 135
Protein (g)
Stew 1.42
Agave 0.990
Carbs (g)
Stew 5.38
Agave 32.0
Fat (g)
Stew 0.540
Agave 0.290
Fiber (g)
Stew 1.50
Agave 10.6
Quick answers
Which has more protein?
Stew, pinto bean and hominy, badufsuki (Hopi) — 1.42g vs 0.990g per 100g.
Which has fewer calories?
Stew, pinto bean and hominy, badufsuki (Hopi) — 32 vs 135 kcal per 100g.
Which is more nutrient-dense?
Agave, cooked (Southwest) 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 | Stew | Agave | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 32 kcal | 135 kcal | -76% |
| Macronutrients | |||
| Water | 92.3 g | 65.4 g | +41% |
| Protein | 1.42 g | 0.990 g | +43% |
| Total lipid (fat) | 0.540 g | 0.290 g | +86% |
| Carbohydrate, by difference | 5.38 g | 32.0 g | -83% |
| Fiber, total dietary | 1.50 g | 10.6 g | -86% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.085 g | — | |
| Fatty acids, total monounsaturated | 0.080 g | — | |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0.300 mg | |
| Thiamin (Vitamin B1) | 0 mg | 0.012 mg | -100% |
| Riboflavin (Vitamin B2) | 0 mg | 0.099 mg | -100% |
| Niacin (Vitamin B3) | 0.097 mg | 0.162 mg | -40% |
| Pantothenic acid (Vitamin B5) | 0.200 mg | 0.041 mg | +388% |
| Vitamin B-6 — Pyridoxine | 0.036 mg | 0.087 mg | -59% |
| 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 | 0 ug | 6.00 ug | -100% |
| Carotene, beta | 0 ug | 68.0 ug | -100% |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.040 mg | 0.360 mg | -89% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 7.00 mg | 460 mg | -98% |
| Iron, Fe | 0.370 mg | 3.55 mg | -90% |
| Magnesium, Mg | 11.0 mg | 39.0 mg | -72% |
| Phosphorus, P | 25.0 mg | 9.00 mg | +178% |
| Potassium, K | 86.0 mg | 59.0 mg | +46% |
| Sodium, Na | 45.0 mg | 13.0 mg | +246% |
| Zinc, Zn | 0.180 mg | 0.250 mg | -28% |
| Copper, Cu | 0.036 mg | 0.112 mg | -68% |
| Manganese, Mn | 0.059 mg | 0.142 mg | -58% |
| Selenium, Se | 2.20 ug | 0.200 ug | +1000% |
| Other Nutrients | |||
| Energy | 134 kj | 563 kj | -76% |
| Ash | 0.410 g | 1.32 g | -69% |
| Total Sugars | 0 g | 20.9 g | -100% |
| Sucrose | 0 g | 1.72 g | -100% |
| Glucose | 0 g | 1.58 g | -100% |
| Fructose | 0 g | 17.6 g | -100% |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Starch | 4.13 g | 0.240 g | +1621% |
| 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 | 0 ug | = |
| Vitamin A, IU | 1.00 IU | 113 IU | -99% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 1.00 ug | — | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.250 mg | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.010 mg | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.020 mg | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.050 mg | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 0.200 ug | 4.90 ug | -96% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.005 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.002 g | — | |
| SFA 12:0 (Lauric acid) | 0.002 g | — | |
| SFA 14:0 (Myristic acid) | 0 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.002 g | — | |
| SFA 16:0 (Palmitic acid) | 0.053 g | — | |
| SFA 17:0 (Margaric acid) | 0 g | — | |
| SFA 18:0 (Stearic acid) | 0.019 g | — | |
| SFA 20:0 (Arachidic acid) | 0.002 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.080 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.080 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.122 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.086 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.086 g | — | |
| PUFA 18:2 CLAs | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.036 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.036 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic 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 22:4 (Omega-6, Adrenic 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 | — | |
| Fatty acids, total trans-monoenoic | 0 g | — | |
| TFA 16:1 t | 0 g | — | |
| TFA 18:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0 g | — | |
| Fatty acids, total trans-polyenoic | 0 g | — | |
| Stigmasterol | 2.00 mg | — | |
| Campesterol | 1.00 mg | — | |
| Beta-sitosterol | 4.00 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 | |
| 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.
Stew, pinto bean and hominy, badufsuki (Hopi) nutrition facts Agave, cooked (Southwest) nutrition facts Compare other foods →
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