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Sugar pea, steamed (without addition of salt) vs Broccoli, steamed (without addition of salt): nutrition comparison
Per 100 g: 52 kcal for Sugar pea, steamed (without addition of salt), versus 35 kcal for Broccoli, steamed (without addition of salt), a difference of 17 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Sugar pea, steamed (without addition of salt)
Cooked vegetables (incl. cans)100 g
Protein4.1 g
4.1 g
Fat0.3 g
0.3 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy52 kcal
52 kcal
Protein+0.8 g
Fat−0.2 g
Vitamin Dequal
Omega-3equal
Energy+17 kcal
Broccoli, steamed (without addition of salt)
Cooked vegetables (incl. cans)100 g
Protein3.3 g
3.3 g
Fat0.5 g
0.5 g
Vitamin D0 µg
0 µg
Omega-30.1 g
0.1 g
Energy35 kcal
35 kcal
Highest vitamin C content
Broccoli, steamed (without addition of salt) contains 31 mg more vitamin C per 100 g.
Highest potassium content
Broccoli, steamed (without addition of salt) contains 140 mg more potassium per 100 g.
Highest folate content
Broccoli, steamed (without addition of salt) contains 14 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 | Sugar pea, steamed (without addition of salt) | Broccoli, steamed (without addition of salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 52 kcal | 35 kcal |
| Protein | 4.1 g | 3.3 g |
| Fat | 0.3 g | 0.5 g |
| of which saturated fat | 0 g | 0.1 g |
| of which polyunsaturated | 0.1 g | 0.2 g |
| of which omega-3 | 0 g | 0.1 g |
| Carbohydrates | 6.9 g | 2.9 g |
| of which sugars | 2.9 g | 1.7 g |
| Dietary fibre | 2.5 g | 2.8 g |
| Water | 86.2 g | 90.4 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 49 mg | 42 mg |
| Iron | 1 mg | 0.7 mg |
| Magnesium | 28 mg | 19 mg |
| Phosphorus | 65 mg | 73 mg |
| Potassium | 180 mg | 320 mg |
| Sodium | 2 mg | 10 mg |
| Zinc | 0.5 mg | 0.4 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 44 mg | 74 mg |
| Folate | 21 µg | 35 µg |
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