Winter squash, cooked, no added fat vs. Peppers, sweet, red, raw vs. Winter squash, 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.
Winter squash, raw has the most protein of the foods compared, at 1 g per 100g.
| Nutrient | Winter squash, cooked, no added fat | Peppers, sweet, red, raw | Winter squash, raw |
|---|---|---|---|
| Protein | 0.89 G | 0.9 G | 1 G |
| Total lipid (fat) | 0.35 G | 0.13 G | 0.1 G |
| Carbohydrate, by difference | 8.8 G | 6.7 G | 6.5 G |
| Energy | 37 KCAL | 31 KCAL | 26 KCAL |
| Total Sugars | 3.3 G | 4.2 G | 2.8 G |
| Fiber, total dietary | 2.8 G | 1.2 G | 0.5 G |
| Calcium, Ca | 22 MG | 6 MG | 21 MG |
| Iron, Fe | 0.44 MG | 0.35 MG | 0.8 MG |
| Potassium, K | 240 MG | 213 MG | 340 MG |
| Sodium, Na | 117 MG | 0 MG | 1 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.07 G | 0.06 G | 0.05 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.