Peas and carrots, frozen, cooked, no added fat vs. Okra, NS as to form, cooked vs. Okra, fresh, cooked, fat added
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, cooked, no added fat has the most protein of the foods compared, at 3 g per 100g.
| Nutrient | Peas and carrots, frozen, cooked, no… | Okra, NS as to form, cooked | Okra, fresh, cooked, fat added |
|---|---|---|---|
| Protein | 3 G | 2 G | 2 G |
| Total lipid (fat) | 0.37 G | 2.9 G | 2.9 G |
| Carbohydrate, by difference | 11.1 G | 7.8 G | 7.8 G |
| Energy | 58 KCAL | 59 KCAL | 59 KCAL |
| Total Sugars | 4.3 G | 1.6 G | 1.6 G |
| Fiber, total dietary | 3.8 G | 3.3 G | 3.3 G |
| Calcium, Ca | 29 MG | 86 MG | 86 MG |
| Iron, Fe | 0.97 MG | 0.65 MG | 0.65 MG |
| Potassium, K | 160 MG | 312 MG | 312 MG |
| Sodium, Na | 185 MG | 137 MG | 137 MG |
| Cholesterol | 0 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.02 G | 0.74 G | 0.74 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.