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Acorn squash, cooked Leader
Acorn squash, cooked6
VS
Eggplant, raw
Eggplant, raw3

Acorn squash, cooked leads 6–3 · 9 categories decided

Both foods compared at 100 kcal.

The verdict

Acorn squash, cooked comes out ahead, winning 6 of 9 nutrient match-ups.

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

Pick Eggplant, raw for more protein, more fiber and more potassium.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2 g
    3.92 gWIN
  • Carbohydrate
    26.04 g
    23.52 g
  • Fibermore is better
    7.86 g
    12 gWIN
  • Total sugarsless is better
    —
    14.12 g
  • Total fat
    0.25 g
    0.72 g
  • Saturated fatless is better
    WIN0.05 g
    0.14 g
  • Sodiumless is better
    WIN7.14 mg
    8 mg
  • Potassiummore is better
    780.36 mg
    916 mgWIN
  • Calciummore is better
    WIN78.57 mg
    36 mg
  • Ironmore is better
    WIN1.66 mg
    0.92 mg
  • Magnesiummore is better
    WIN76.79 mg
    56 mg
  • Vitamin Cmore is better
    WIN19.29 mg
    8.8 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 Eggplant, raw · Foodatron