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Acorn squash, cooked Leader
Acorn squash, cooked7
VS
Alfalfa sprouts, raw
Alfalfa sprouts, raw2

Acorn squash, cooked leads 7–2 · 9 categories decided

Acorn squash, cooked: 100 g · Alfalfa sprouts, raw: 100 g.

The verdict

Acorn squash, cooked comes out ahead, winning 7 of 9 nutrient match-ups.

Pick Acorn squash, cooked for more fiber, less saturated fat, less sodium, more potassium, more calcium, more magnesium and more vitamin C.

Pick Alfalfa sprouts, raw for more protein and more iron.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    23 kcal
  • Proteinmore is better
    1.12 g
    3.99 gWIN
  • Carbohydrate
    14.58 g
    2.1 g
  • Fibermore is better
    WIN4.4 g
    1.9 g
  • Total sugarsless is better
    —
    0.2 g
  • Total fat
    0.14 g
    0.69 g
  • Saturated fatless is better
    WIN0.03 g
    0.07 g
  • Sodiumless is better
    WIN4 mg
    6 mg
  • Potassiummore is better
    WIN437 mg
    79 mg
  • Calciummore is better
    WIN44 mg
    32 mg
  • Ironmore is better
    0.93 mg
    0.96 mgWIN
  • Magnesiummore is better
    WIN43 mg
    27 mg
  • Vitamin Cmore is better
    WIN10.8 mg
    8.2 mg
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

Acorn squash, cooked vs Alfalfa sprouts, raw · Foodatron