PLANT-BASED BURGER vs. PLANT-BASED BUTTERNUT SQUASH WITH PEAS,…
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.
PLANT-BASED BURGER has the most protein of the foods compared, at 17.7 g per 100g.
| Nutrient | PLANT-BASED BURGER | PLANT-BASED BUTTERNUT SQUASH WITH PEAS,… |
|---|---|---|
| Protein | 17.7 G | 4 G |
| Total lipid (fat) | 9.7 G | 4.7 G |
| Carbohydrate, by difference | 6.2 G | 12.8 G |
| Energy | 186 KCAL | 111 KCAL |
| Total Sugars | 0.88 G | 2.4 G |
| Fiber, total dietary | 0.9 G | 4.7 G |
| Calcium, Ca | 88 MG | 30 MG |
| Iron, Fe | 2.8 MG | 1.4 MG |
| Potassium, K | 0 MG | 245 MG |
| Sodium, Na | 398 MG | 322 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 8 G | 1.3 G |
| Sugars, added | - | 0.3 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.