Skip to content
Foodatron logoFoodatron
Acorn squash, cooked Leader
Acorn squash, cooked5
VS
Green peas, cooked
Green peas, cooked3

Acorn squash, cooked leads 5–3 · 8 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

Acorn squash, cooked comes out ahead, winning 5 of 8 nutrient match-ups.

Pick Acorn squash, cooked for more fiber, more potassium, more calcium, more magnesium and more vitamin C.

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

Evenly matched on saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2 g
    6.38 gWIN
  • Carbohydrate
    26.04 g
    18.61 g
  • Fibermore is better
    WIN7.86 g
    6.55 g
  • Total sugarsless is better
    —
    7.06 g
  • Total fat
    0.25 g
    0.26 g
  • Saturated fatless is better
    0.05 g
    0.05 g
  • Sodiumless is better
    7.14 mg
    3.57 mgWIN
  • Potassiummore is better
    WIN780.36 mg
    322.62 mg
  • Calciummore is better
    WIN78.57 mg
    32.14 mg
  • Ironmore is better
    1.66 mg
    1.83 mgWIN
  • Magnesiummore is better
    WIN76.79 mg
    46.43 mg
  • Vitamin Cmore is better
    WIN19.29 mg
    16.9 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 Green peas, cooked · Foodatron