Gourd, dishcloth (towelgourd), cooked, boiled,… vs. Artichokes, (globe or french), cooked, boiled,… vs. Peas and carrots, frozen, unprepared
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.
Peas and carrots, frozen, unprepared has the most protein of the foods compared, at 3.4 g per 100g.
| Nutrient | Gourd, dishcloth (towelgourd), cooked,… | Artichokes, (globe or french), cooked,… | Peas and carrots, frozen, unprepared |
|---|---|---|---|
| Protein | 0.66 G | 2.9 G | 3.4 G |
| Total lipid (fat) | 0.34 G | 0.34 G | 0.47 G |
| Carbohydrate, by difference | 13.8 G | 11.9 G | 11.2 G |
| Energy | 54 KCAL | 53 KCAL | 53 KCAL |
| Total Sugars | 5.2 G | 0.99 G | - |
| Fiber, total dietary | 2.9 G | 5.7 G | 3.4 G |
| Calcium, Ca | 9 MG | 21 MG | 27 MG |
| Iron, Fe | 0.36 MG | 0.61 MG | 1.1 MG |
| Potassium, K | 453 MG | 286 MG | 194 MG |
| Sodium, Na | 257 MG | 60 MG | 79 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.03 G | 0.08 G | 0.08 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.