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Celeriac, steamed vs Cabbage vegetables (average), boiled (without addition of salt and fat): nutrition comparison

Per 100 g: 32 kcal for Celeriac, steamed, versus 31 kcal for Cabbage vegetables (average), boiled (without addition of salt and fat), a difference of 1 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Celeriac, steamed

Cooked vegetables (incl. cans)100 g
Celeriac, steamed
Protein1.4 g 1.4 g
Fat0.3 g 0.3 g
Vitamin D0 µg 0 µg
Omega-30 g 0 g
Energy32 kcal 32 kcal
Vitamin Dequal
Omega-3equal
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 44 mg more vitamin C per 100 g.

Highest potassium content

Celeriac, steamed contains 150 mg more potassium per 100 g.

Highest folate content

Cabbage vegetables (average), boiled (without addition of salt and fat) contains 6 µg more folate 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 gCeleriac, steamedCabbage vegetables (average), boiled (without addition of salt and fat)
Macronutrients
Energy32 kcal31 kcal
Protein1.4 g2.1 g
Fat0.3 g0.5 g
of which saturated fat0.1 g0.1 g
of which polyunsaturated0.2 g0.2 g
of which omega-30 g0.1 g
Carbohydrates4 g3.1 g
of which sugars1.6 g2.6 g
Dietary fibre3.8 g2.7 g
Water90.5 g91.4 g
Alcohol0 g0 g
Minerals
Calcium40 mg46 mg
Iron0.3 mg0.4 mg
Magnesium12 mg14 mg
Phosphorus57 mg46 mg
Potassium410 mg260 mg
Sodium47 mg11 mg
Zinc0.3 mg0.3 mg
Vitamins
Vitamin D0 µg0 µg
Vitamin B120 µg0 µg
Vitamin C6 mg50 mg
Folate25 µg31 µg