Summer squash, cooked, as ingredient vs. Tomatoes, cooked, as ingredient vs. Basil, raw
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.
Basil, raw has the most protein of the foods compared, at 3.1 g per 100g.
| Nutrient | Summer squash, cooked, as ingredient | Tomatoes, cooked, as ingredient | Basil, raw |
|---|---|---|---|
| Protein | 1.3 G | 1.1 G | 3.1 G |
| Total lipid (fat) | 0.35 G | 0.25 G | 0.64 G |
| Carbohydrate, by difference | 4.1 G | 4.9 G | 2.6 G |
| Energy | 21 KCAL | 22 KCAL | 23 KCAL |
| Total Sugars | 3.2 G | 3.3 G | 0.3 G |
| Fiber, total dietary | 1.2 G | 1.5 G | 1.6 G |
| Calcium, Ca | 22 MG | 12 MG | 177 MG |
| Iron, Fe | 0.48 MG | 0.34 MG | 3.2 MG |
| Potassium, K | 284 MG | 296 MG | 295 MG |
| Sodium, Na | 6 MG | 6 MG | 4 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.1 G | 0.04 G | 0.04 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.