Stinging Nettles vs Agave
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Stinging Nettles, blanched (Northern Plains Indians) is higher in more vitamins & minerals
Calories (kcal)
Stinging Nettles 42
Agave 135
Protein (g)
Stinging Nettles 2.71
Agave 0.990
Carbs (g)
Stinging Nettles 7.49
Agave 32.0
Fat (g)
Stinging Nettles 0.110
Agave 0.290
Fiber (g)
Stinging Nettles 6.90
Agave 10.6
Quick answers
Which has more protein?
Stinging Nettles, blanched (Northern Plains Indians) — 2.71g vs 0.990g per 100g.
Which has fewer calories?
Stinging Nettles, blanched (Northern Plains Indians) — 42 vs 135 kcal per 100g.
Which is more nutrient-dense?
Stinging Nettles, blanched (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 | Stinging Nettles | Agave | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 42 kcal | 135 kcal | -69% |
| Macronutrients | |||
| Water | 87.7 g | 65.4 g | +34% |
| Protein | 2.71 g | 0.990 g | +174% |
| Total lipid (fat) | 0.110 g | 0.290 g | -62% |
| Carbohydrate, by difference | 7.49 g | 32.0 g | -77% |
| Fiber, total dietary | 6.90 g | 10.6 g | -35% |
| Fats & Fatty Acids | |||
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0.300 mg | |
| Thiamin (Vitamin B1) | 0.008 mg | 0.012 mg | -33% |
| Riboflavin (Vitamin B2) | 0.160 mg | 0.099 mg | +62% |
| Niacin (Vitamin B3) | 0.388 mg | 0.162 mg | +140% |
| Pantothenic acid (Vitamin B5) | — | 0.041 mg | |
| Vitamin B-6 — Pyridoxine | 0.103 mg | 0.087 mg | +18% |
| Biotin (Vitamin B7) | 14.0 ug | 3.00 ug | +367% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 17.4 mg | 8.80 mg | +98% |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | 101 ug | 6.00 ug | +1583% |
| Carotene, beta | 1150 ug | 68.0 ug | +1591% |
| Carotene, alpha | 114 ug | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.360 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 481 mg | 460 mg | +5% |
| Iron, Fe | 1.64 mg | 3.55 mg | -54% |
| Magnesium, Mg | 57.0 mg | 39.0 mg | +46% |
| Phosphorus, P | 71.0 mg | 9.00 mg | +689% |
| Potassium, K | 334 mg | 59.0 mg | +466% |
| Sodium, Na | 4.00 mg | 13.0 mg | -69% |
| Zinc, Zn | 0.340 mg | 0.250 mg | +36% |
| Copper, Cu | 0.076 mg | 0.112 mg | -32% |
| Manganese, Mn | 0.779 mg | 0.142 mg | +449% |
| Selenium, Se | 0.300 ug | 0.200 ug | +50% |
| Other Nutrients | |||
| Energy | 175 kj | 563 kj | -69% |
| Ash | 2.03 g | 1.32 g | +54% |
| Total Sugars | 0.250 g | 20.9 g | -99% |
| Sucrose | 0.100 g | 1.72 g | -94% |
| Glucose | 0.070 g | 1.58 g | -96% |
| Fructose | 0.070 g | 17.6 g | -100% |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0 g | = |
| Starch | — | 0.240 g | |
| Folic acid (Vitamin B9 — synthetic) | 14.0 ug | 3.00 ug | +367% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 14.0 ug | 3.00 ug | +367% |
| Betaine | 21.4 mg | 0.400 mg | +5250% |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 2011 IU | 113 IU | +1680% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 4178 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 | 499 ug | 4.90 ug | +10076% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 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.
Stinging Nettles, blanched (Northern Plains Indians) nutrition facts Agave, cooked (Southwest) nutrition facts Compare other foods →
Dig deeper — biggest differences
Carotene, beta +1591% in Stinging Nettles, blanched (Northern Plains Indians) Vitamin A, RAE +1583% in Stinging Nettles, blanched (Northern Plains Indians) Phosphorus, P +689% in Stinging Nettles, blanched (Northern Plains Indians) Potassium, K +466% in Stinging Nettles, blanched (Northern Plains Indians)
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.