Acorn squash, cooked vs Dandelion greens, raw

Leader

Acorn squash, cooked5

Dandelion greens, raw4

Acorn squash, cooked leads 5–4 · 9 categories decided

Acorn squash, cooked: 100 g · Dandelion greens, raw: 100 g.

The verdict

Acorn squash, cooked comes out ahead, winning 5 of 9 nutrient match-ups.

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

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

Equal weight (per 100 g)Common serving Equal calories

Head-to-head

Energy
56 kcal
45 kcal
Proteinmore is better
1.12 g
2.7 gWIN
Carbohydrate
14.58 g
9.2 g
Fibermore is better
WIN4.4 g
3.5 g
Total sugarsless is better
—
0.71 g
Total fat
0.14 g
0.7 g
Saturated fatless is better
WIN0.03 g
0.17 g
Sodiumless is better
WIN4 mg
76 mg
Potassiummore is better
WIN437 mg
397 mg
Calciummore is better
44 mg
187 mgWIN
Ironmore is better
0.93 mg
3.1 mgWIN
Magnesiummore is better
WIN43 mg
36 mg
Vitamin Cmore is better
10.8 mg
35 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.