Broccoli raab, raw vs. Broccoli, chinese, raw vs. Broccoli, frozen, 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.
Broccoli raab, raw has the most protein of the foods compared, at 3.2 g per 100g.
| Nutrient | Broccoli raab, raw | Broccoli, chinese, raw | Broccoli, frozen, cooked, no added fat |
|---|---|---|---|
| Protein | 3.2 G | 1.2 G | 3.1 G |
| Total lipid (fat) | 0.49 G | 0.76 G | 0.12 G |
| Carbohydrate, by difference | 2.9 G | 4.7 G | 5.3 G |
| Energy | 22 KCAL | 26 KCAL | 28 KCAL |
| Total Sugars | 0.38 G | 0.88 G | 1.5 G |
| Fiber, total dietary | 2.7 G | 2.6 G | 3 G |
| Calcium, Ca | 108 MG | 105 MG | 33 MG |
| Iron, Fe | 2.1 MG | 0.59 MG | 0.61 MG |
| Potassium, K | 196 MG | 274 MG | 142 MG |
| Sodium, Na | 33 MG | 7 MG | 127 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.08 G | 0.12 G | 0.02 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.