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Acorn squash, cooked
Acorn squash, cooked3
VS
Savoy cabbage, cooked Leader
Savoy cabbage, cooked5

Savoy cabbage, cooked leads 5–3 · 8 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

Savoy cabbage, cooked comes out ahead, winning 5 of 8 nutrient match-ups.

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

Pick Savoy cabbage, cooked for more protein, more fiber, more calcium, more magnesium and more vitamin C.

Evenly matched on saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2 g
    7.5 gWIN
  • Carbohydrate
    26.04 g
    22.54 g
  • Fibermore is better
    7.86 g
    11.67 gWIN
  • Total sugarsless is better
    —
    —
  • Total fat
    0.25 g
    0.38 g
  • Saturated fatless is better
    0.05 g
    0.05 g
  • Sodiumless is better
    WIN7.14 mg
    1083.33 mg
  • Potassiummore is better
    WIN780.36 mg
    766.67 mg
  • Calciummore is better
    78.57 mg
    125 mgWIN
  • Ironmore is better
    WIN1.66 mg
    1.58 mg
  • Magnesiummore is better
    76.79 mg
    100 mgWIN
  • Vitamin Cmore is better
    19.29 mg
    70.83 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 Savoy cabbage, cooked · Foodatron