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Acorn squash, cooked Leader
Acorn squash, cooked5
VS
Jicama, cooked
Jicama, cooked1

Acorn squash, cooked leads 5–1 · 6 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

Acorn squash, cooked comes out ahead, winning 5 of 6 nutrient match-ups.

Pick Acorn squash, cooked for less sodium, more potassium, more calcium, more iron and more magnesium.

Pick Jicama, cooked for more vitamin C.

Evenly matched on protein.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2 g
    2 g
  • Carbohydrate
    26.04 g
    22.86 g
  • Fibermore is better
    7.86 g
    —
  • Total sugarsless is better
    —
    —
  • Total fat
    0.25 g
    0.25 g
  • Saturated fatless is better
    0.05 g
    —
  • Sodiumless is better
    WIN7.14 mg
    672.22 mg
  • Potassiummore is better
    WIN780.36 mg
    375 mg
  • Calciummore is better
    WIN78.57 mg
    30.56 mg
  • Ironmore is better
    WIN1.66 mg
    1.58 mg
  • Magnesiummore is better
    WIN76.79 mg
    30.56 mg
  • Vitamin Cmore is better
    19.29 mg
    39.17 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 Jicama, cooked · Foodatron