Asparagus, raw vs. Summer squash, yellow, raw vs. Asparagus, fresh, cooked, no added fat
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, no added fat has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | Asparagus, raw | Summer squash, yellow, raw | Asparagus, fresh, cooked, no added fat |
|---|---|---|---|
| Protein | 2.2 G | 1 G | 2.4 G |
| Total lipid (fat) | 0.12 G | 0.27 G | 0.13 G |
| Carbohydrate, by difference | 3.9 G | 3.9 G | 4.2 G |
| Energy | 20 KCAL | 19 KCAL | 21 KCAL |
| Total Sugars | 1.9 G | 2.9 G | 2 G |
| Fiber, total dietary | 2.1 G | 1 G | 2.3 G |
| Calcium, Ca | 24 MG | 21 MG | 26 MG |
| Iron, Fe | 2.1 MG | 0.44 MG | 2.3 MG |
| Potassium, K | 202 MG | 222 MG | 217 MG |
| Sodium, Na | 2 MG | 2 MG | 127 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.04 G | 0.09 G | 0.04 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.