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Capers, pickled in vinegar vs Cabbage vegetables (average), boiled (without addition of salt and fat): nutrition comparison

Per 100 g: 38 kcal for Capers, pickled in vinegar, versus 31 kcal for Cabbage vegetables (average), boiled (without addition of salt and fat), a difference of 7 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

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

Protein+0.1 g

Fat+0.4 g

Vitamin Dequal

Omega-3+0.1 g

Energy+7 kcal

Cabbage vegetables (average), boiled (without addition of salt and fat)

Cooked vegetables (incl. cans)100 g

Protein2.1 g 2.1 g

Fat0.5 g 0.5 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy31 kcal 31 kcal

Highest vitamin C content

Cabbage vegetables (average), boiled (without addition of salt and fat) contains 46 mg more vitamin C per 100 g.

Highest potassium content

Cabbage vegetables (average), boiled (without addition of salt and fat) contains 220 mg more potassium per 100 g.

Highest phosphorus content

Cabbage vegetables (average), boiled (without addition of salt and fat) contains 36 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	Capers, pickled in vinegar	Cabbage vegetables (average), boiled (without addition of salt and fat)
Macronutrients
Energy	38 kcal	31 kcal
Protein	2.2 g	2.1 g
Fat	0.9 g	0.5 g
of which saturated fat	0.2 g	0.1 g
of which polyunsaturated	0.3 g	0.2 g
of which omega-3	0.2 g	0.1 g
Carbohydrates	3.5 g	3.1 g
of which sugars	0.4 g	2.6 g
Dietary fibre	3.6 g	2.7 g
Water	83.9 g	91.4 g
Alcohol	0 g	0 g
Minerals
Calcium	40 mg	46 mg
Iron	0.9 mg	0.4 mg
Magnesium	33 mg	14 mg
Phosphorus	10 mg	46 mg
Potassium	40 mg	260 mg
Sodium	1,620 mg	11 mg
Zinc	0.3 mg	0.3 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	4 mg	50 mg
Folate	23 µg	31 µg

Capers, pickled in vinegar vs Cabbage vegetables (average), boiled (without addition of salt and fat): nutrition comparison

Capers, pickled in vinegar

Cabbage vegetables (average), boiled (without addition of salt and fat)

Full comparison, nutrient by nutrient

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