Acorn squash, cooked vs Purslane, raw

Acorn squash, cooked1

Leader

Purslane, raw6

Purslane, raw leads 6–1 · 7 categories decided

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

The verdict

Purslane, raw comes out ahead, winning 6 of 7 nutrient match-ups.

Pick Acorn squash, cooked for less sodium.

Pick Purslane, raw for more protein, more potassium, more calcium, more iron, more magnesium and more vitamin C.

Equal weight (per 100 g)Common serving Equal calories

Head-to-head

Energy
56 kcal
20 kcal
Proteinmore is better
1.12 g
2.03 gWIN
Carbohydrate
14.58 g
3.39 g
Fibermore is better
4.4 g
—
Total sugarsless is better
—
—
Total fat
0.14 g
0.36 g
Saturated fatless is better
0.03 g
—
Sodiumless is better
WIN4 mg
45 mg
Potassiummore is better
437 mg
494 mgWIN
Calciummore is better
44 mg
65 mgWIN
Ironmore is better
0.93 mg
1.99 mgWIN
Magnesiummore is better
43 mg
68 mgWIN
Vitamin Cmore is better
10.8 mg
21 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.