Summer squash, yellow or green, fresh, cooked… vs. Eggplant, cooked, fat added vs. Kohlrabi, 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.
Kohlrabi, cooked has the most protein of the foods compared, at 1.7 g per 100g.
| Nutrient | Summer squash, yellow or green, fresh,… | Eggplant, cooked, fat added | Kohlrabi, cooked |
|---|---|---|---|
| Protein | 1.3 G | 1 G | 1.7 G |
| Total lipid (fat) | 3.8 G | 2.9 G | 2.8 G |
| Carbohydrate, by difference | 4 G | 6.1 G | 6.3 G |
| Energy | 51 KCAL | 51 KCAL | 51 KCAL |
| Total Sugars | 3.1 G | 3.7 G | 2.6 G |
| Fiber, total dietary | 1.1 G | 3.1 G | 3.6 G |
| Calcium, Ca | 21 MG | 10 MG | 25 MG |
| Iron, Fe | 0.47 MG | 0.24 MG | 0.41 MG |
| Potassium, K | 275 MG | 239 MG | 353 MG |
| Sodium, Na | 138 MG | 132 MG | 146 MG |
| Cholesterol | 0 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.56 G | 0.75 G | 0.71 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.