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Acorn squash, cooked
Acorn squash, cooked4
VS
Cabbage, raw Leader
Cabbage, raw5

Cabbage, raw leads 5–4 · 9 categories decided

Both foods compared at 100 kcal.

The verdict

Cabbage, raw comes out ahead, winning 5 of 9 nutrient match-ups.

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

Pick Cabbage, raw for more protein, more fiber, more calcium, more iron and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2 g
    5.12 gWIN
  • Carbohydrate
    26.04 g
    23.2 g
  • Fibermore is better
    7.86 g
    10 gWIN
  • Total sugarsless is better
    —
    12.8 g
  • Total fat
    0.25 g
    0.4 g
  • Saturated fatless is better
    WIN0.05 g
    0.14 g
  • Sodiumless is better
    WIN7.14 mg
    72 mg
  • Potassiummore is better
    WIN780.36 mg
    680 mg
  • Calciummore is better
    78.57 mg
    160 mgWIN
  • Ironmore is better
    1.66 mg
    1.88 mgWIN
  • Magnesiummore is better
    WIN76.79 mg
    48 mg
  • Vitamin Cmore is better
    19.29 mg
    146.4 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.