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Ancho peppers, dried
Ancho peppers, dried3
VS
Hubbard squash, cooked Leader
Hubbard squash, cooked6

Hubbard squash, cooked leads 6–3 · 9 categories decided

Both foods compared at 100 kcal.

The verdict

Hubbard squash, cooked comes out ahead, winning 6 of 9 nutrient match-ups.

Pick Ancho peppers, dried for less sodium, more potassium and more iron.

Pick Hubbard squash, cooked for more protein, more fiber, less saturated fat, more calcium, more magnesium and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    4.22 g
    4.96 gWIN
  • Carbohydrate
    18.3 g
    21.62 g
  • Fibermore is better
    7.69 g
    9.8 gWIN
  • Total sugarsless is better
    —
    9.8 g
  • Total fat
    2.92 g
    1.24 g
  • Saturated fatless is better
    0.29 g
    0.26 gWIN
  • Sodiumless is better
    WIN15.3 mg
    488 mg
  • Potassiummore is better
    WIN858.01 mg
    716 mg
  • Calciummore is better
    21.71 mg
    34 mgWIN
  • Ironmore is better
    WIN3.89 mg
    0.94 mg
  • Magnesiummore is better
    40.21 mg
    44 mgWIN
  • Vitamin Cmore is better
    0.71 mg
    19 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.

Ancho peppers, dried vs Hubbard squash, cooked · Foodatron