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Capers, pickled in vinegar vs Savoy cabbage, steamed (without addition of salt): nutrition comparison
Per 100 g: 38 kcal for Capers, pickled in vinegar, versus 26 kcal for Savoy cabbage, steamed (without addition of salt), a difference of 12 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+0.3 g
Fat+0.8 g
Vitamin Dequal
Omega-3+0.1 g
Energy+12 kcal
Savoy cabbage, steamed (without addition of salt)
Cooked vegetables (incl. cans)100 g

Protein1.9 g
1.9 g
Fat0.1 g
0.1 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy26 kcal
26 kcal
Highest vitamin C content
Savoy cabbage, steamed (without addition of salt) contains 33 mg more vitamin C per 100 g.
Highest potassium content
Savoy cabbage, steamed (without addition of salt) contains 210 mg more potassium per 100 g.
Highest phosphorus content
Savoy cabbage, steamed (without addition of salt) contains 34 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 | Savoy cabbage, steamed (without addition of salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 38 kcal | 26 kcal |
| Protein | 2.2 g | 1.9 g |
| Fat | 0.9 g | 0.1 g |
| of which saturated fat | 0.2 g | 0 g |
| of which polyunsaturated | 0.3 g | 0 g |
| of which omega-3 | 0.2 g | 0 g |
| Carbohydrates | 3.5 g | 2.9 g |
| of which sugars | 0.4 g | 2.7 g |
| Dietary fibre | 3.6 g | 2.9 g |
| Water | 83.9 g | 92.2 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 40 mg | 43 mg |
| Iron | 0.9 mg | 0.4 mg |
| Magnesium | 33 mg | 17 mg |
| Phosphorus | 10 mg | 44 mg |
| Potassium | 40 mg | 250 mg |
| Sodium | 1,620 mg | 10 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 | 37 mg |
| Folate | 23 µg | 31 µg |
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