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Acorn squash, cooked
Acorn squash, cooked4
VS
Green peas, cooked Leader
Green peas, cooked5

Green peas, cooked leads 5–4 · 9 categories decided

Each value is per 100 g edible portion.

The verdict

Green peas, cooked comes out ahead, winning 5 of 9 nutrient match-ups.

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

Pick Green peas, cooked for more protein, more fiber, less sodium, more iron and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    84 kcal
  • Proteinmore is better
    1.12 g
    5.36 gWIN
  • Carbohydrate
    14.58 g
    15.63 g
  • Fibermore is better
    4.4 g
    5.5 gWIN
  • Total sugarsless is better
    —
    5.93 g
  • Total fat
    0.14 g
    0.22 g
  • Saturated fatless is better
    WIN0.03 g
    0.04 g
  • Sodiumless is better
    4 mg
    3 mgWIN
  • Potassiummore is better
    WIN437 mg
    271 mg
  • Calciummore is better
    WIN44 mg
    27 mg
  • Ironmore is better
    0.93 mg
    1.54 mgWIN
  • Magnesiummore is better
    WIN43 mg
    39 mg
  • Vitamin Cmore is better
    10.8 mg
    14.2 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 Green peas, cooked · Foodatron