Asparagus, frozen, cooked, no added fat vs. Celery, raw vs. Summer squash, yellow, raw
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, frozen, cooked, no added fat has the most protein of the foods compared, at 2.9 g per 100g.
| Nutrient | Asparagus, frozen, cooked, no added fat | Celery, raw | Summer squash, yellow, raw |
|---|---|---|---|
| Protein | 2.9 G | 0.49 G | 1 G |
| Total lipid (fat) | 0.42 G | 0.16 G | 0.27 G |
| Carbohydrate, by difference | 1.9 G | 3.3 G | 3.9 G |
| Energy | 18 KCAL | 17 KCAL | 19 KCAL |
| Total Sugars | 0.32 G | 1.3 G | 2.9 G |
| Fiber, total dietary | 1.6 G | 1.6 G | 1 G |
| Calcium, Ca | 18 MG | 46 MG | 21 MG |
| Iron, Fe | 0.56 MG | 0 MG | 0.44 MG |
| Potassium, K | 171 MG | 265 MG | 222 MG |
| Sodium, Na | 119 MG | 97 MG | 2 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.1 G | 0.04 G | 0.09 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.