COOKED SHRIMP vs. COOKED SQUASH
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.
COOKED SHRIMP has the most protein of the foods compared, at 22.4 g per 100g.
| Nutrient | COOKED SHRIMP | COOKED SQUASH |
|---|---|---|
| Protein | 22.4 G | 1.2 G |
| Total lipid (fat) | 0.59 G | 0 G |
| Carbohydrate, by difference | 0 G | 11.8 G |
| Energy | 94 KCAL | 47 KCAL |
| Total Sugars | 0 G | 2.4 G |
| Fiber, total dietary | 0 G | 1.2 G |
| Calcium, Ca | 47 MG | 25 MG |
| Iron, Fe | 0 MG | 0.71 MG |
| Sodium, Na | 224 MG | 0 MG |
| Cholesterol | 200 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 180 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.