NUTRITION · COMPARE
Explore ten comparisons on the same 100 g edible basis, with food state and moisture differences in view.
Protein
Tofu water content and coagulant, and the chicken cooking state, affect protein and calcium. These records compare tofu with boiled chicken breast. To compare an amount of protein, calculate the weight you actually eat for each food.
Dietary fiber
Both records describe dry, uncooked rice. They are not values for 100 g of cooked rice or one bowl. Water uptake and cooked yield differ, so do not apply these figures directly to a bowl of rice.
Carbohydrate
These are raw potato and raw sweet potato records. Variety and edible preparation can differ; roasting or steaming changes water and weight. Choose the cooking method and portion before applying the numbers.
Protein
Raw 100 g and cooked 100 g are separate reference records, not a before-and-after experiment on the same sample. Water and edible weight change. Do not derive nutrient retention percentages from this comparison.
Folate
Raw 100 g and cooked 100 g are separate reference records, not a before-and-after experiment on the same sample. Water and edible weight change. Do not derive nutrient retention percentages from this comparison.
Fat
These records describe dried almonds and walnuts. A 100 g amount is not the same as a handful. Weigh your portion, and check labels for products with added seasoning, sugar or salt.
Calcium
The records are milk and plain thick liquid yogurt, not Greek, fat-free or sweetened yogurt. Calculations use grams; milliliters are not automatically treated as the same weight.
Protein
These are raw salmon and mackerel records. Species, cut, added salt, smoking and canning affect composition. Omega-3 amounts not present in this extract are not estimated.
Dietary fiber
Compare raw broccoli with raw cauliflower. Cooking and portion size matter in a meal; a higher amount of one nutrient does not make a food better in every respect.
Protein
Raw 100 g and cooked 100 g are separate reference records, not a before-and-after experiment on the same sample. Water and edible weight change. Do not derive nutrient retention percentages from this comparison.
RDA Korean National Standard Food Composition DB 10.4 ↗
Data version: 10.4 · Source retrieved:
The record includes its variety, cut or processing state. It does not describe every food or retail product with that common name.