Spaghetti squash, cooked vs. Pumpkin, cooked vs. Peppers, red, cooked
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.
Pumpkin, cooked has the most protein of the foods compared, at 1.1 g per 100g.
| Nutrient | Spaghetti squash, cooked | Pumpkin, cooked | Peppers, red, cooked |
|---|---|---|---|
| Protein | 0.65 G | 1.1 G | 0.92 G |
| Total lipid (fat) | 2.8 G | 2.8 G | 2.8 G |
| Carbohydrate, by difference | 6.3 G | 6.8 G | 6.7 G |
| Energy | 49 KCAL | 52 KCAL | 55 KCAL |
| Total Sugars | 2.5 G | 2.9 G | 4.2 G |
| Fiber, total dietary | 1.4 G | 0.5 G | 1.2 G |
| Calcium, Ca | 21 MG | 22 MG | 6 MG |
| Iron, Fe | 0.33 MG | 0.84 MG | 0.36 MG |
| Potassium, K | 114 MG | 354 MG | 215 MG |
| Sodium, Na | 138 MG | 131 MG | 126 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.73 G | 0.77 G | 0.75 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.