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Acorn squash, cooked Leader
Acorn squash, cooked5
VS
Tomato puree, canned
Tomato puree, canned3

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

Each value is per 100 g edible portion.

The verdict

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

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

Pick Tomato puree, canned for more protein, more potassium and more iron.

Evenly matched on saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    38 kcal
  • Proteinmore is better
    1.12 g
    1.65 gWIN
  • Carbohydrate
    14.58 g
    8.98 g
  • Fibermore is better
    WIN4.4 g
    1.9 g
  • Total sugarsless is better
    —
    4.83 g
  • Total fat
    0.14 g
    0.21 g
  • Saturated fatless is better
    0.03 g
    0.03 g
  • Sodiumless is better
    WIN4 mg
    28 mg
  • Potassiummore is better
    437 mg
    439 mgWIN
  • Calciummore is better
    WIN44 mg
    18 mg
  • Ironmore is better
    0.93 mg
    1.78 mgWIN
  • Magnesiummore is better
    WIN43 mg
    23 mg
  • Vitamin Cmore is better
    WIN10.8 mg
    10.6 mg
  • 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 Tomato puree, canned · Foodatron