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Acorn squash, cooked Leader
Acorn squash, cooked6
VS
Hungarian peppers, raw
Hungarian peppers, 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 more fiber, less saturated fat, more potassium, more calcium, more iron and more magnesium.

Pick Hungarian peppers, raw for more protein, less sodium and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2 g
    2.76 gWIN
  • Carbohydrate
    26.04 g
    23.1 g
  • Fibermore is better
    WIN7.86 g
    3.45 g
  • Total sugarsless is better
    —
    12.17 g
  • Total fat
    0.25 g
    1.41 g
  • Saturated fatless is better
    WIN0.05 g
    0.16 g
  • Sodiumless is better
    7.14 mg
    3.45 mgWIN
  • Potassiummore is better
    WIN780.36 mg
    696.55 mg
  • Calciummore is better
    WIN78.57 mg
    41.38 mg
  • Ironmore is better
    WIN1.66 mg
    1.59 mg
  • Magnesiummore is better
    WIN76.79 mg
    55.17 mg
  • Vitamin Cmore is better
    19.29 mg
    320.34 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 Hungarian peppers, raw · Foodatron