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

Per 100 g: 24 kcal for Eggplant, stewed (without addition of fat and salt), versus 27 kcal for Bell pepper, green, stewed (without addition of fat and salt), a difference of 3 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Eggplant, stewed (without addition of fat and salt)

Cooked vegetables (incl. cans)100 g
Eggplant, stewed (without addition of fat and salt)
Protein1.3 g 1.3 g
Fat0.2 g 0.2 g
Vitamin D0 µg 0 µg
Omega-30 g 0 g
Energy24 kcal 24 kcal
Vitamin Dequal
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
Highest vitamin C content

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

Highest potassium content

Eggplant, stewed (without addition of fat and salt) contains 40 mg more potassium per 100 g.

Highest folate content

Bell pepper, green, stewed (without addition of fat and salt) contains 4 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 gEggplant, stewed (without addition of fat and salt)Bell pepper, green, stewed (without addition of fat and salt)
Macronutrients
Energy24 kcal27 kcal
Protein1.3 g1.1 g
Fat0.2 g0.4 g
of which saturated fat0 g0.1 g
of which polyunsaturated0.1 g0.2 g
of which omega-30 g0.1 g
Carbohydrates2.8 g3.7 g
of which sugars2.8 g3.2 g
Dietary fibre3.2 g2.2 g
Water92.6 g92.6 g
Alcohol0 g0 g
Minerals
Calcium15 mg11 mg
Iron0.3 mg0.4 mg
Magnesium15 mg12 mg
Phosphorus25 mg34 mg
Potassium230 mg190 mg
Sodium3 mg7 mg
Zinc0.2 mg0.1 mg
Vitamins
Vitamin D0 µg0 µg
Vitamin B120 µg0 µg
Vitamin C2 mg117 mg
Folate18 µg22 µg