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Broccoli, steamed (without addition of salt) vs Capers, pickled in vinegar: nutrition comparison

Per 100 g: 35 kcal for Broccoli, steamed (without addition of salt), versus 38 kcal for Capers, pickled in vinegar, a difference of 3 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Broccoli, steamed (without addition of salt)

Cooked vegetables (incl. cans)100 g

Protein3.3 g 3.3 g

Fat0.5 g 0.5 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy35 kcal 35 kcal

Protein+1.1 g

Fat−0.4 g

Vitamin Dequal

Omega-3−0.1 g

Energy−3 kcal

Capers, pickled in vinegar

Cooked vegetables (incl. cans)100 g

Protein2.2 g 2.2 g

Fat0.9 g 0.9 g

Vitamin D0 µg 0 µg

Omega-30.2 g 0.2 g

Energy38 kcal 38 kcal

Highest vitamin C content

Broccoli, steamed (without addition of salt) contains 70 mg more vitamin C per 100 g.

Highest potassium content

Broccoli, steamed (without addition of salt) contains 280 mg more potassium per 100 g.

Highest phosphorus content

Broccoli, steamed (without addition of salt) contains 63 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 g	Broccoli, steamed (without addition of salt)	Capers, pickled in vinegar
Macronutrients
Energy	35 kcal	38 kcal
Protein	3.3 g	2.2 g
Fat	0.5 g	0.9 g
of which saturated fat	0.1 g	0.2 g
of which polyunsaturated	0.2 g	0.3 g
of which omega-3	0.1 g	0.2 g
Carbohydrates	2.9 g	3.5 g
of which sugars	1.7 g	0.4 g
Dietary fibre	2.8 g	3.6 g
Water	90.4 g	83.9 g
Alcohol	0 g	0 g
Minerals
Calcium	42 mg	40 mg
Iron	0.7 mg	0.9 mg
Magnesium	19 mg	33 mg
Phosphorus	73 mg	10 mg
Potassium	320 mg	40 mg
Sodium	10 mg	1,620 mg
Zinc	0.4 mg	0.3 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	74 mg	4 mg
Folate	35 µg	23 µg

Broccoli, steamed (without addition of salt) vs Capers, pickled in vinegar: nutrition comparison

Broccoli, steamed (without addition of salt)

Capers, pickled in vinegar

Full comparison, nutrient by nutrient

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