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Acorn squash, cooked
Acorn squash, cooked4
VS
Arugula, raw Leader
Arugula, raw5

Arugula, raw leads 5–4 · 9 categories decided

Acorn squash, cooked: 100 g · Arugula, raw: 100 g.

The verdict

Arugula, raw comes out ahead, winning 5 of 9 nutrient match-ups.

Pick Acorn squash, cooked for more fiber, less saturated fat, less sodium and more potassium.

Pick Arugula, raw for more protein, more calcium, more iron, more magnesium and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    25 kcal
  • Proteinmore is better
    1.12 g
    2.58 gWIN
  • Carbohydrate
    14.58 g
    3.65 g
  • Fibermore is better
    WIN4.4 g
    1.6 g
  • Total sugarsless is better
    —
    2.05 g
  • Total fat
    0.14 g
    0.66 g
  • Saturated fatless is better
    WIN0.03 g
    0.09 g
  • Sodiumless is better
    WIN4 mg
    27 mg
  • Potassiummore is better
    WIN437 mg
    369 mg
  • Calciummore is better
    44 mg
    160 mgWIN
  • Ironmore is better
    0.93 mg
    1.46 mgWIN
  • Magnesiummore is better
    43 mg
    47 mgWIN
  • Vitamin Cmore is better
    10.8 mg
    15 mgWIN
  • 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 Arugula, raw · Foodatron