Green beans, cooked, as ingredient vs. Broccoli, cooked, as ingredient vs. Mirepoix, cooked, as ingredient
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, cooked, as ingredient has the most protein of the foods compared, at 2.7 g per 100g.
| Nutrient | Green beans, cooked, as ingredient | Broccoli, cooked, as ingredient | Mirepoix, cooked, as ingredient |
|---|---|---|---|
| Protein | 2 G | 2.7 G | 1 G |
| Total lipid (fat) | 0.29 G | 0.35 G | 0.19 G |
| Carbohydrate, by difference | 7.7 G | 6.5 G | 9.1 G |
| Energy | 42 KCAL | 41 KCAL | 41 KCAL |
| Total Sugars | 2.4 G | 1.5 G | 4.1 G |
| Fiber, total dietary | 3.1 G | 2.5 G | 2.2 G |
| Calcium, Ca | 42 MG | 48 MG | 34 MG |
| Iron, Fe | 0.68 MG | 0.72 MG | 0.16 MG |
| Potassium, K | 302 MG | 316 MG | 230 MG |
| Sodium, Na | 0 MG | 38 MG | 51 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.05 G | 0.04 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.