Other vegetables as ingredient in omelet vs. Mushrooms, cooked, as ingredient vs. Broccoli, 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.
Mushrooms, cooked, as ingredient has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | Other vegetables as ingredient in omelet | Mushrooms, cooked, as ingredient | Broccoli, cooked, as ingredient |
|---|---|---|---|
| Protein | 3.2 G | 3.6 G | 2.7 G |
| Total lipid (fat) | 0.39 G | 0.43 G | 0.35 G |
| Carbohydrate, by difference | 5.7 G | 5.2 G | 6.5 G |
| Energy | 39 KCAL | 39 KCAL | 41 KCAL |
| Total Sugars | 2.7 G | 2.5 G | 1.5 G |
| Fiber, total dietary | 2.1 G | 2.2 G | 2.5 G |
| Calcium, Ca | 8 MG | 6 MG | 48 MG |
| Iron, Fe | 0.28 MG | 0.29 MG | 0.72 MG |
| Potassium, K | 420 MG | 464 MG | 316 MG |
| Sodium, Na | 7 MG | 7 MG | 38 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.06 G | 0.06 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.