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Acorn squash, cooked Leader
Acorn squash, cooked5
VS
Bok choy, raw
Bok choy, raw3

Acorn squash, cooked leads 5–3 · 8 categories decided · 1 tie

Each value is per 100 g edible portion.

The verdict

Acorn squash, cooked comes out ahead, winning 5 of 8 nutrient match-ups.

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

Pick Bok choy, raw for more protein, more calcium and more vitamin C.

Evenly matched on saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    13 kcal
  • Proteinmore is better
    1.12 g
    1.5 gWIN
  • Carbohydrate
    14.58 g
    2.18 g
  • Fibermore is better
    WIN4.4 g
    1 g
  • Total sugarsless is better
    —
    1.18 g
  • Total fat
    0.14 g
    0.2 g
  • Saturated fatless is better
    0.03 g
    0.03 g
  • Sodiumless is better
    WIN4 mg
    65 mg
  • Potassiummore is better
    WIN437 mg
    252 mg
  • Calciummore is better
    44 mg
    105 mgWIN
  • Ironmore is better
    WIN0.93 mg
    0.8 mg
  • Magnesiummore is better
    WIN43 mg
    19 mg
  • Vitamin Cmore is better
    10.8 mg
    45 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 Bok choy, raw · Foodatron