Squash, winter, acorn, cooked, baked, with salt vs. Gourd, dishcloth (towelgourd), cooked, boiled,… vs. Mushrooms, shiitake, cooked, with salt
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, shiitake, cooked, with salt has the most protein of the foods compared, at 1.6 g per 100g.
| Nutrient | Squash, winter, acorn, cooked, baked,… | Gourd, dishcloth (towelgourd), cooked,… | Mushrooms, shiitake, cooked, with salt |
|---|---|---|---|
| Protein | 1.1 G | 0.66 G | 1.6 G |
| Total lipid (fat) | 0.14 G | 0.34 G | 0.22 G |
| Carbohydrate, by difference | 14.6 G | 14.3 G | 14.4 G |
| Energy | 56 KCAL | 56 KCAL | 56 KCAL |
| Fiber, total dietary | 4.4 G | 2.9 G | 2.1 G |
| Calcium, Ca | 44 MG | 9 MG | 3 MG |
| Iron, Fe | 0.93 MG | 0.36 MG | 0.44 MG |
| Potassium, K | 437 MG | 453 MG | 117 MG |
| Sodium, Na | 240 MG | 21 MG | 240 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 28 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.03 G | 0.03 G | 0.05 G |
| Total Sugars | - | 5.2 G | 3.8 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.