Winter melon, cooked vs. Rutabaga, raw vs. Asparagus, frozen, cooked with butter or margarine
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, frozen, cooked with butter or margarine has the most protein of the foods compared, at 2.9 g per 100g.
| Nutrient | Winter melon, cooked | Rutabaga, raw | Asparagus, frozen, cooked with butter… |
|---|---|---|---|
| Protein | 0.4 G | 1.1 G | 2.9 G |
| Total lipid (fat) | 2.7 G | 0.16 G | 2.6 G |
| Carbohydrate, by difference | 3 G | 8.6 G | 1.9 G |
| Energy | 36 KCAL | 37 KCAL | 37 KCAL |
| Total Sugars | 1.1 G | 4.5 G | 0.32 G |
| Fiber, total dietary | 1 G | 2.3 G | 1.5 G |
| Calcium, Ca | 18 MG | 43 MG | 18 MG |
| Iron, Fe | 0.37 MG | 0.44 MG | 0.54 MG |
| Potassium, K | 5 MG | 305 MG | 167 MG |
| Sodium, Na | 225 MG | 12 MG | 132 MG |
| Cholesterol | 2 MG | 0 MG | 4 MG |
| Fatty acids, total saturated | 0.68 G | 0.03 G | 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.