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Acorn squash, cooked
Acorn squash, cooked4
VS
Dandelion greens, cooked
Dandelion greens, cooked4

Dead heat · 8 categories decided

Each value is per 100 g edible portion.

The verdict

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

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

Pick Dandelion greens, cooked for more protein, more calcium, more iron and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    33 kcal
  • Proteinmore is better
    1.12 g
    2 gWIN
  • Carbohydrate
    14.58 g
    6.4 g
  • Fibermore is better
    WIN4.4 g
    2.9 g
  • Total sugarsless is better
    —
    1.62 g
  • Total fat
    0.14 g
    0.6 g
  • Saturated fatless is better
    0.03 g
    —
  • Sodiumless is better
    WIN4 mg
    280 mg
  • Potassiummore is better
    WIN437 mg
    232 mg
  • Calciummore is better
    44 mg
    140 mgWIN
  • Ironmore is better
    0.93 mg
    1.8 mgWIN
  • Magnesiummore is better
    WIN43 mg
    24 mg
  • Vitamin Cmore is better
    10.8 mg
    18 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 Dandelion greens, cooked · Foodatron