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Acorn squash, cooked
Acorn squash, cooked2
VS
Beet greens, raw Leader
Beet greens, raw7

Beet greens, raw leads 7–2 · 9 categories decided

Each value is per 100 g edible portion.

The verdict

Beet greens, raw comes out ahead, winning 7 of 9 nutrient match-ups.

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

Pick Beet greens, raw for more protein, less saturated fat, more potassium, more calcium, more iron, more magnesium and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    22 kcal
  • Proteinmore is better
    1.12 g
    2.2 gWIN
  • Carbohydrate
    14.58 g
    4.33 g
  • Fibermore is better
    WIN4.4 g
    3.7 g
  • Total sugarsless is better
    —
    0.5 g
  • Total fat
    0.14 g
    0.13 g
  • Saturated fatless is better
    0.03 g
    0.02 gWIN
  • Sodiumless is better
    WIN4 mg
    226 mg
  • Potassiummore is better
    437 mg
    762 mgWIN
  • Calciummore is better
    44 mg
    117 mgWIN
  • Ironmore is better
    0.93 mg
    2.57 mgWIN
  • Magnesiummore is better
    43 mg
    70 mgWIN
  • Vitamin Cmore is better
    10.8 mg
    30 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, raw · Foodatron