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Acorn squash, cooked
Acorn squash, cooked2
VS
Beet greens, cooked Leader
Beet greens, cooked6

Beet greens, cooked leads 6–2 · 8 categories decided · 1 tie

Each value is per 100 g edible portion.

The verdict

Beet greens, cooked comes out ahead, winning 6 of 8 nutrient match-ups.

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

Pick Beet greens, cooked for more protein, more potassium, more calcium, more iron, more magnesium and more vitamin C.

Evenly matched on saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    27 kcal
  • Proteinmore is better
    1.12 g
    2.57 gWIN
  • Carbohydrate
    14.58 g
    5.46 g
  • Fibermore is better
    WIN4.4 g
    2.9 g
  • Total sugarsless is better
    —
    0.6 g
  • Total fat
    0.14 g
    0.2 g
  • Saturated fatless is better
    0.03 g
    0.03 g
  • Sodiumless is better
    WIN4 mg
    477 mg
  • Potassiummore is better
    437 mg
    909 mgWIN
  • Calciummore is better
    44 mg
    114 mgWIN
  • Ironmore is better
    0.93 mg
    1.9 mgWIN
  • Magnesiummore is better
    43 mg
    68 mgWIN
  • Vitamin Cmore is better
    10.8 mg
    24.9 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 Beet greens, cooked · Foodatron