Pickles, fried vs. Fried green tomatoes vs. Fried summer squash, yellow or green
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.
Fried summer squash, yellow or green has the most protein of the foods compared, at 3.8 g per 100g.
| Nutrient | Pickles, fried | Fried green tomatoes | Fried summer squash, yellow or green |
|---|---|---|---|
| Protein | 3.4 G | 3.7 G | 3.8 G |
| Total lipid (fat) | 12.9 G | 12.8 G | 12.9 G |
| Carbohydrate, by difference | 20.7 G | 21.8 G | 21.5 G |
| Energy | 213 KCAL | 216 KCAL | 216 KCAL |
| Total Sugars | 0.82 G | 1.6 G | 1.5 G |
| Fiber, total dietary | 1.2 G | 1.3 G | 1.2 G |
| Calcium, Ca | 45 MG | 29 MG | 33 MG |
| Iron, Fe | 1.6 MG | 1.6 MG | 1.7 MG |
| Potassium, K | 84 MG | 153 MG | 149 MG |
| Sodium, Na | 620 MG | 317 MG | 317 MG |
| Cholesterol | 11 MG | 11 MG | 11 MG |
| Fatty acids, total saturated | 2 G | 1.8 G | 1.8 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.