Acorn squash, cooked vs Cabbage, raw

Leader

Acorn squash, cooked6

Cabbage, raw2

Acorn squash, cooked leads 6–2 · 8 categories decided · 1 tie

Acorn squash, cooked: 100 g · Cabbage, raw: 100 g.

The verdict

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

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

Pick Cabbage, raw for more protein and more vitamin C.

Evenly matched on saturated fat.

Equal weight (per 100 g)Common serving Equal calories

Head-to-head

Energy
56 kcal
25 kcal
Proteinmore is better
1.12 g
1.28 gWIN
Carbohydrate
14.58 g
5.8 g
Fibermore is better
WIN4.4 g
2.5 g
Total sugarsless is better
—
3.2 g
Total fat
0.14 g
0.1 g
Saturated fatless is better
0.03 g
0.03 g
Sodiumless is better
WIN4 mg
18 mg
Potassiummore is better
WIN437 mg
170 mg
Calciummore is better
WIN44 mg
40 mg
Ironmore is better
WIN0.93 mg
0.47 mg
Magnesiummore is better
WIN43 mg
12 mg
Vitamin Cmore is better
10.8 mg
36.6 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.