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Acorn squash, cooked
Acorn squash, cooked4
VS
Potato, microwaved
Potato, microwaved4

Dead heat · 8 categories decided · 1 tie

Acorn squash, cooked: 100 g · Potato, microwaved: 100 g.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

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

Pick Potato, microwaved for more protein, more potassium, more iron and more vitamin C.

Evenly matched on saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    105 kcal
  • Proteinmore is better
    1.12 g
    2.44 gWIN
  • Carbohydrate
    14.58 g
    24.24 g
  • Fibermore is better
    WIN4.4 g
    2.3 g
  • Total sugarsless is better
    —
    —
  • Total fat
    0.14 g
    0.1 g
  • Saturated fatless is better
    0.03 g
    0.03 g
  • Sodiumless is better
    WIN4 mg
    244 mg
  • Potassiummore is better
    437 mg
    447 mgWIN
  • Calciummore is better
    WIN44 mg
    11 mg
  • Ironmore is better
    0.93 mg
    1.24 mgWIN
  • Magnesiummore is better
    WIN43 mg
    27 mg
  • Vitamin Cmore is better
    10.8 mg
    15.1 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 Potato, microwaved · Foodatron