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Acorn squash, cooked
Acorn squash, cooked3
VS
Yardlong beans, cooked
Yardlong beans, cooked3

Dead heat · 6 categories decided · 2 ties

Each value is per 100 g edible portion.

The verdict

It's a dead heat — each wins 3 of 6 match-ups.

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

Pick Yardlong beans, cooked for more protein, more iron and more vitamin C.

Evenly matched on saturated fat and calcium.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    47 kcal
  • Proteinmore is better
    1.12 g
    2.53 gWIN
  • Carbohydrate
    14.58 g
    9.17 g
  • Fibermore is better
    4.4 g
    —
  • Total sugarsless is better
    —
    —
  • Total fat
    0.14 g
    0.1 g
  • Saturated fatless is better
    0.03 g
    0.03 g
  • Sodiumless is better
    WIN4 mg
    240 mg
  • Potassiummore is better
    WIN437 mg
    290 mg
  • Calciummore is better
    44 mg
    44 mg
  • Ironmore is better
    0.93 mg
    0.98 mgWIN
  • Magnesiummore is better
    WIN43 mg
    42 mg
  • Vitamin Cmore is better
    10.8 mg
    16.2 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 Yardlong beans, cooked · Foodatron