Asian stir fry vegetables, cooked, no added fat vs. Broccoli, cauliflower and carrots, cooked, fat… vs. Asparagus, fresh, cooked with oil
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Asparagus, fresh, cooked with oil has the most protein of the foods compared, at 2.3 g per 100g.
| Nutrient | Asian stir fry vegetables, cooked, no… | Broccoli, cauliflower and carrots,… | Asparagus, fresh, cooked with oil |
|---|---|---|---|
| Protein | 2.1 G | 1.7 G | 2.3 G |
| Total lipid (fat) | 0.3 G | 2.9 G | 3.3 G |
| Carbohydrate, by difference | 9.9 G | 5.4 G | 4 G |
| Energy | 50 KCAL | 50 KCAL | 49 KCAL |
| Total Sugars | 3.6 G | 2.1 G | 2 G |
| Fiber, total dietary | 2.9 G | 2.9 G | 2.2 G |
| Calcium, Ca | 36 MG | 28 MG | 25 MG |
| Iron, Fe | 1 MG | 0.5 MG | 2.2 MG |
| Potassium, K | 251 MG | 153 MG | 210 MG |
| Sodium, Na | 141 MG | 151 MG | 123 MG |
| Cholesterol | 0 MG | 2 MG | 0 MG |
| Fatty acids, total saturated | 0.05 G | 0.73 G | 0.46 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.