Mushrooms, fresh, cooked, no added fat vs. Jicama, raw vs. Asparagus, frozen, cooked, fat added, NS as to…
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.
Mushrooms, fresh, cooked, no added fat has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | Mushrooms, fresh, cooked, no added fat | Jicama, raw | Asparagus, frozen, cooked, fat added,… |
|---|---|---|---|
| Protein | 3.6 G | 0.72 G | 2.9 G |
| Total lipid (fat) | 0.43 G | 0.09 G | 3 G |
| Carbohydrate, by difference | 5.2 G | 8.8 G | 1.9 G |
| Energy | 39 KCAL | 38 KCAL | 40 KCAL |
| Total Sugars | 2.5 G | 1.8 G | 0.32 G |
| Fiber, total dietary | 2.2 G | 4.9 G | 1.5 G |
| Calcium, Ca | 6 MG | 12 MG | 18 MG |
| Iron, Fe | 0.28 MG | 0.6 MG | 0.55 MG |
| Potassium, K | 463 MG | 150 MG | 167 MG |
| Sodium, Na | 152 MG | 4 MG | 124 MG |
| Cholesterol | 0 MG | 0 MG | 2 MG |
| Fatty acids, total saturated | 0.06 G | 0.02 G | 0.76 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.