Escarole, cooked vs. Greens, fresh, cooked, no added fat vs. Greens, 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.
Greens, fresh, cooked, no added fat has the most protein of the foods compared, at 3 g per 100g.
| Nutrient | Escarole, cooked | Greens, fresh, cooked, no added fat | Greens, frozen, cooked, no added fat |
|---|---|---|---|
| Protein | 1.1 G | 3 G | 2.9 G |
| Total lipid (fat) | 2.7 G | 0.97 G | 0.71 G |
| Carbohydrate, by difference | 3 G | 5.2 G | 5.8 G |
| Energy | 37 KCAL | 37 KCAL | 37 KCAL |
| Total Sugars | 0.23 G | 0.74 G | 0.78 G |
| Fiber, total dietary | 2.7 G | 4.2 G | 2.7 G |
| Calcium, Ca | 45 MG | 235 MG | 169 MG |
| Iron, Fe | 0.7 MG | 1.1 MG | 1.1 MG |
| Potassium, K | 238 MG | 302 MG | 194 MG |
| Sodium, Na | 139 MG | 159 MG | 146 MG |
| Cholesterol | 2 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.71 G | 0.11 G | 0.1 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.