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Acorn squash, cooked Leader
Acorn squash, cooked5
VS
Turnip greens, frozen, cooked
Turnip greens, frozen, cooked4

Acorn squash, cooked leads 5–4 · 9 categories decided

Each value is per 100 g edible portion.

The verdict

Acorn squash, cooked comes out ahead, winning 5 of 9 nutrient match-ups.

Pick Acorn squash, cooked for more fiber, less saturated fat, less sodium, more potassium and more magnesium.

Pick Turnip greens, frozen, cooked for more protein, more calcium, more iron and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    34 kcal
  • Proteinmore is better
    1.12 g
    2.99 gWIN
  • Carbohydrate
    14.58 g
    4.74 g
  • Fibermore is better
    WIN4.4 g
    3.1 g
  • Total sugarsless is better
    —
    0.95 g
  • Total fat
    0.14 g
    0.38 g
  • Saturated fatless is better
    WIN0.03 g
    0.09 g
  • Sodiumless is better
    WIN4 mg
    255 mg
  • Potassiummore is better
    WIN437 mg
    216 mg
  • Calciummore is better
    44 mg
    128 mgWIN
  • Ironmore is better
    0.93 mg
    1.75 mgWIN
  • Magnesiummore is better
    WIN43 mg
    24 mg
  • Vitamin Cmore is better
    10.8 mg
    18.2 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 Turnip greens, frozen, cooked · Foodatron