Tomato 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)
Tomato —
Amaranth leaves 21
Protein (g)
Tomato 1.35
Amaranth leaves 2.11
Carbs (g)
Tomato 6.33
Amaranth leaves 4.11
Fat (g)
Tomato 0.382
Amaranth leaves 0.180
Fiber (g)
Tomato 1.64
Amaranth leaves —
Quick answers
Which has more protein?
Amaranth leaves, cooked, boiled, drained, with salt — 2.11g vs 1.35g 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 | Tomato | Amaranth leaves | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 21 kcal | |
| Macronutrients | |||
| Water | 90.2 g | 91.5 g | -1% |
| Protein | 1.35 g | 2.11 g | -36% |
| Total lipid (fat) | 0.382 g | 0.180 g | +112% |
| Carbohydrate, by difference | 6.33 g | 4.11 g | +54% |
| Fiber, total dietary | 1.64 g | — | |
| Sugars, Total | 3.52 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 | 9.20 mg | 41.1 mg | -78% |
| Thiamin (Vitamin B1) | — | 0.020 mg | |
| Riboflavin (Vitamin B2) | — | 0.134 mg | |
| Niacin (Vitamin B3) | — | 0.559 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.062 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.177 mg | |
| Biotin (Vitamin B7) | — | 57.0 ug | |
| 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 | 17.1 mg | 209 mg | -92% |
| Iron, Fe | 1.11 mg | 2.26 mg | -51% |
| Magnesium, Mg | 18.7 mg | 55.0 mg | -66% |
| Phosphorus, P | 29.2 mg | 72.0 mg | -59% |
| Potassium, K | 356 mg | 641 mg | -45% |
| Sodium, Na | 417 mg | 257 mg | +62% |
| Zinc, Zn | 0.183 mg | 0.880 mg | -79% |
| Copper, Cu | 0.089 mg | 0.158 mg | -43% |
| Manganese, Mn | 0.131 mg | 0.861 mg | -85% |
| Selenium, Se | — | 0.900 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 34 kcal | — | |
| Energy (Atwater Specific Factors) | 29 kcal | — | |
| Energy | — | 88.0 kj | |
| Nitrogen | 0.216 g | — | |
| Ash | 1.72 g | 2.11 g | -18% |
| Sucrose | 0 g | — | |
| Glucose | 1.73 g | — | |
| Fructose | 1.79 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 57.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 57.0 ug | |
| 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 | |
* 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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