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Parsnip, cooked (without addition of salt) vs Bell pepper, red, stewed (without addition of fat and salt): nutrition comparison

Per 100 g: 58 kcal for Parsnip, cooked (without addition of salt), versus 39 kcal for Bell pepper, red, stewed (without addition of fat and salt), a difference of 19 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Parsnip, cooked (without addition of salt)

Cooked vegetables (incl. cans)100 g

Protein1.2 g 1.2 g

Fat0.4 g 0.4 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy58 kcal 58 kcal

Protein+0.1 g

Fat+0.3 g

Vitamin Dequal

Omega-3equal

Energy+19 kcal

Bell pepper, red, stewed (without addition of fat and salt)

Cooked vegetables (incl. cans)100 g

Protein1.1 g 1.1 g

Fat0.1 g 0.1 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy39 kcal 39 kcal

Highest vitamin C content

Bell pepper, red, stewed (without addition of fat and salt) contains 135 mg more vitamin C per 100 g.

Highest phosphorus content

Parsnip, cooked (without addition of salt) contains 37 mg more phosphorus per 100 g.

Highest folate content

Bell pepper, red, stewed (without addition of fat and salt) contains 10 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 g	Parsnip, cooked (without addition of salt)	Bell pepper, red, stewed (without addition of fat and salt)
Macronutrients
Energy	58 kcal	39 kcal
Protein	1.2 g	1.1 g
Fat	0.4 g	0.1 g
of which saturated fat	0.1 g	0 g
of which polyunsaturated	0.2 g	0.1 g
of which omega-3	0 g	0 g
Carbohydrates	11.4 g	7.2 g
of which sugars	2.9 g	6.4 g
Dietary fibre	2.1 g	2.1 g
Water	84.9 g	89.5 g
Alcohol	0 g	0 g
Minerals
Calcium	42 mg	9 mg
Iron	0.3 mg	0.4 mg
Magnesium	13 mg	13 mg
Phosphorus	68 mg	31 mg
Potassium	200 mg	250 mg
Sodium	2 mg	0 mg
Zinc	0.4 mg	0.1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	8 mg	143 mg
Folate	23 µg	33 µg

Parsnip, cooked (without addition of salt) vs Bell pepper, red, stewed (without addition of fat and salt): nutrition comparison

Parsnip, cooked (without addition of salt)

Bell pepper, red, stewed (without addition of fat and salt)

Full comparison, nutrient by nutrient

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