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Acorn squash, cooked Leader
Acorn squash, cooked6
VS
Butternut squash, frozen, cooked
Butternut squash, frozen, cooked2

Acorn squash, cooked leads 6–2 · 8 categories decided

Each value is per 100 g edible portion.

The verdict

Acorn squash, cooked comes out ahead, winning 6 of 8 nutrient match-ups.

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

Pick Butternut squash, frozen, cooked for more protein and less saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    39 kcal
  • Proteinmore is better
    1.12 g
    1.23 gWIN
  • Carbohydrate
    14.58 g
    10.04 g
  • Fibermore is better
    4.4 g
    —
  • Total sugarsless is better
    —
    —
  • Total fat
    0.14 g
    0.07 g
  • Saturated fatless is better
    0.03 g
    0.01 gWIN
  • Sodiumless is better
    WIN4 mg
    238 mg
  • Potassiummore is better
    WIN437 mg
    133 mg
  • Calciummore is better
    WIN44 mg
    19 mg
  • Ironmore is better
    WIN0.93 mg
    0.58 mg
  • Magnesiummore is better
    WIN43 mg
    9 mg
  • Vitamin Cmore is better
    WIN10.8 mg
    3.5 mg
  • 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, frozen, cooked · Foodatron