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Bell pepper, green, stewed (without addition of fat and salt) vs Eggplant, steamed (without addition of salt): nutrition comparison

Per 100 g: 27 kcal for Bell pepper, green, stewed (without addition of fat and salt), versus 21 kcal for Eggplant, steamed (without addition of salt), a difference of 6 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Protein1.1 g 1.1 g
Fat0.4 g 0.4 g
Vitamin D0 µg 0 µg
Omega-30.1 g 0.1 g
Energy27 kcal 27 kcal
Proteinequal
Vitamin Dequal

Eggplant, steamed (without addition of salt)

Cooked vegetables (incl. cans)100 g
Eggplant, steamed (without addition of salt)
Protein1.1 g 1.1 g
Fat0.1 g 0.1 g
Vitamin D0 µg 0 µg
Omega-30 g 0 g
Energy21 kcal 21 kcal
Highest vitamin C content

Bell pepper, green, stewed (without addition of fat and salt) contains 116 mg more vitamin C per 100 g.

Highest folate content

Bell pepper, green, stewed (without addition of fat and salt) contains 6 µg more folate per 100 g.

Highest phosphorus content

Bell pepper, green, stewed (without addition of fat and salt) contains 13 mg more phosphorus per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 gBell pepper, green, stewed (without addition of fat and salt)Eggplant, steamed (without addition of salt)
Macronutrients
Energy27 kcal21 kcal
Protein1.1 g1.1 g
Fat0.4 g0.1 g
of which saturated fat0.1 g0 g
of which polyunsaturated0.2 g0.1 g
of which omega-30.1 g0 g
Carbohydrates3.7 g2.4 g
of which sugars3.2 g2.4 g
Dietary fibre2.2 g2.7 g
Water92.6 g93.5 g
Alcohol0 g0 g
Minerals
Calcium11 mg12 mg
Iron0.4 mg0.3 mg
Magnesium12 mg14 mg
Phosphorus34 mg21 mg
Potassium190 mg210 mg
Sodium7 mg2 mg
Zinc0.1 mg0.1 mg
Vitamins
Vitamin D0 µg0 µg
Vitamin B120 µg0 µg
Vitamin C117 mg2 mg
Folate22 µg16 µg