Acorn squash, cooked vs Yardlong beans, cooked

Acorn squash, cooked3

Yardlong beans, cooked3

Dead heat · 6 categories decided · 2 ties

Acorn squash, cooked: 100 g · Yardlong beans, cooked: 100 g.

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 serving Equal 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.