Summer squash, yellow or green, frozen, cooked,… vs. Asparagus, fresh, cooked, no added fat vs. Summer squash, yellow or green, fresh, cooked, no…
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.
Asparagus, fresh, cooked, no added fat has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | Summer squash, yellow or green, frozen,… | Asparagus, fresh, cooked, no added fat | Summer squash, yellow or green, fresh,… |
|---|---|---|---|
| Protein | 1.2 G | 2.4 G | 1.3 G |
| Total lipid (fat) | 0.16 G | 0.13 G | 0.35 G |
| Carbohydrate, by difference | 4.5 G | 4.2 G | 4.1 G |
| Energy | 21 KCAL | 21 KCAL | 21 KCAL |
| Total Sugars | 2 G | 2 G | 3.2 G |
| Fiber, total dietary | 1.3 G | 2.3 G | 1.2 G |
| Calcium, Ca | 19 MG | 26 MG | 22 MG |
| Iron, Fe | 0.5 MG | 2.3 MG | 0.48 MG |
| Potassium, K | 223 MG | 217 MG | 283 MG |
| Sodium, Na | 120 MG | 127 MG | 142 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.03 G | 0.04 G | 0.1 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.