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Acorn squash, cooked
Acorn squash, cooked4
VS
Butternut squash, cooked
Butternut squash, cooked4

Dead heat · 8 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

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

Pick Butternut squash, cooked for more protein, more fiber, more calcium and more vitamin C.

Evenly matched on saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2 g
    2.25 gWIN
  • Carbohydrate
    26.04 g
    26.23 g
  • Fibermore is better
    7.86 g
    8 gWIN
  • Total sugarsless is better
    —
    4.93 g
  • Total fat
    0.25 g
    0.23 g
  • Saturated fatless is better
    0.05 g
    0.05 g
  • Sodiumless is better
    WIN7.14 mg
    10 mg
  • Potassiummore is better
    WIN780.36 mg
    710 mg
  • Calciummore is better
    78.57 mg
    102.5 mgWIN
  • Ironmore is better
    WIN1.66 mg
    1.5 mg
  • Magnesiummore is better
    WIN76.79 mg
    72.5 mg
  • Vitamin Cmore is better
    19.29 mg
    37.75 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 Butternut squash, cooked · Foodatron