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Acorn squash, cooked Leader
Acorn squash, cooked6
VS
Yellow bell pepper, raw
Yellow bell pepper, raw2

Acorn squash, cooked leads 6–2 · 8 categories decided · 1 tie

Each value is per 100 g edible portion.

The verdict

Acorn squash, cooked comes out ahead, winning 6 of 8 nutrient match-ups.

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

Pick Yellow bell pepper, raw for less sodium and more vitamin C.

Evenly matched on saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    56 kcal
    27 kcal
  • Proteinmore is better
    WIN1.12 g
    1 g
  • Carbohydrate
    14.58 g
    6.32 g
  • Fibermore is better
    WIN4.4 g
    0.9 g
  • Total sugarsless is better
    —
    —
  • Total fat
    0.14 g
    0.21 g
  • Saturated fatless is better
    0.03 g
    0.03 g
  • Sodiumless is better
    4 mg
    2 mgWIN
  • Potassiummore is better
    WIN437 mg
    212 mg
  • Calciummore is better
    WIN44 mg
    11 mg
  • Ironmore is better
    WIN0.93 mg
    0.46 mg
  • Magnesiummore is better
    WIN43 mg
    12 mg
  • Vitamin Cmore is better
    10.8 mg
    183.5 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 Yellow bell pepper, raw · Foodatron