Winter squash, raw vs. Peppers, sweet, red, 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, raw | Peppers, sweet, red, raw |
|---|---|---|
| Protein | 1 G | 0.9 G |
| Total lipid (fat) | 0.1 G | 0.13 G |
| Carbohydrate, by difference | 6.5 G | 6.7 G |
| Energy | 26 KCAL | 31 KCAL |
| Total Sugars | 2.8 G | 4.2 G |
| Fiber, total dietary | 0.5 G | 1.2 G |
| Calcium, Ca | 21 MG | 6 MG |
| Iron, Fe | 0.8 MG | 0.35 MG |
| Potassium, K | 340 MG | 213 MG |
| Sodium, Na | 1 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.05 G | 0.06 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.