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Acorn squash, cooked
Acorn squash, cooked4
VS
Dill pickle Leader
Dill pickle5

Dill pickle leads 5–4 · 9 categories decided

Both foods compared at 100 kcal.

The verdict

Dill pickle comes out ahead, winning 5 of 9 nutrient match-ups.

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

Pick Dill pickle for more protein, more fiber, more potassium, more calcium and more iron.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2 g
    4.17 gWIN
  • Carbohydrate
    26.04 g
    20.08 g
  • Fibermore is better
    7.86 g
    8.33 gWIN
  • Total sugarsless is better
    —
    8.92 g
  • Total fat
    0.25 g
    2.5 g
  • Saturated fatless is better
    WIN0.05 g
    0.66 g
  • Sodiumless is better
    WIN7.14 mg
    6741.67 mg
  • Potassiummore is better
    780.36 mg
    975 mgWIN
  • Calciummore is better
    78.57 mg
    475 mgWIN
  • Ironmore is better
    1.66 mg
    2.17 mgWIN
  • Magnesiummore is better
    WIN76.79 mg
    58.33 mg
  • Vitamin Cmore is better
    WIN19.29 mg
    19.17 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 Dill pickle · Foodatron