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Acorn squash, cooked Leader
Acorn squash, cooked5
VS
Jicama, raw
Jicama, raw3

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

Acorn squash, cooked: 100 g · Jicama, raw: 100 g.

The verdict

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

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

Pick Jicama, raw for more fiber, less saturated fat and more vitamin C.

Evenly matched on sodium.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    38 kcal
  • Proteinmore is better
    WIN1.12 g
    0.72 g
  • Carbohydrate
    14.58 g
    8.82 g
  • Fibermore is better
    4.4 g
    4.9 gWIN
  • Total sugarsless is better
    —
    1.8 g
  • Total fat
    0.14 g
    0.09 g
  • Saturated fatless is better
    0.03 g
    0.02 gWIN
  • Sodiumless is better
    4 mg
    4 mg
  • Potassiummore is better
    WIN437 mg
    150 mg
  • Calciummore is better
    WIN44 mg
    12 mg
  • Ironmore is better
    WIN0.93 mg
    0.6 mg
  • Magnesiummore is better
    WIN43 mg
    12 mg
  • Vitamin Cmore is better
    10.8 mg
    20.2 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 Jicama, raw · Foodatron