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Acorn squash, cooked Leader
Acorn squash, cooked6
VS
Savoy cabbage, raw
Savoy cabbage, raw3

Acorn squash, cooked leads 6–3 · 9 categories decided

Each value is per 100 g edible portion.

The verdict

Acorn squash, cooked comes out ahead, winning 6 of 9 nutrient match-ups.

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

Pick Savoy cabbage, raw for more protein, less saturated fat and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    27 kcal
  • Proteinmore is better
    1.12 g
    2 gWIN
  • Carbohydrate
    14.58 g
    6.1 g
  • Fibermore is better
    WIN4.4 g
    3.1 g
  • Total sugarsless is better
    —
    2.27 g
  • Total fat
    0.14 g
    0.1 g
  • Saturated fatless is better
    0.03 g
    0.01 gWIN
  • Sodiumless is better
    WIN4 mg
    28 mg
  • Potassiummore is better
    WIN437 mg
    230 mg
  • Calciummore is better
    WIN44 mg
    35 mg
  • Ironmore is better
    WIN0.93 mg
    0.4 mg
  • Magnesiummore is better
    WIN43 mg
    28 mg
  • Vitamin Cmore is better
    10.8 mg
    31 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, raw · Foodatron