Squash vs Cabbage
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Cabbage, bok choy, raw is higher in more vitamins & minerals
Calories (kcal)
Squash —
Cabbage —
Protein (g)
Squash 0.891
Cabbage 1.02
Carbs (g)
Squash 4.39
Cabbage 3.51
Fat (g)
Squash 0.135
Cabbage 0.234
Fiber (g)
Squash 0.956
Cabbage 1.26
Quick answers
Which has more protein?
Cabbage, bok choy, raw — 1.02g vs 0.891g per 100g.
Which is more nutrient-dense?
Cabbage, bok choy, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Squash | Cabbage | Diff |
|---|---|---|---|
| Macronutrients | |||
| Water | 94.1 g | 94.5 g | -1% |
| Protein | 0.891 g | 1.02 g | -13% |
| Total lipid (fat) | 0.135 g | 0.234 g | -42% |
| Carbohydrate, by difference | 4.39 g | 3.51 g | +25% |
| Fiber, total dietary | 0.956 g | 1.26 g | -24% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 17.0 mg | 30.3 mg | -44% |
| Biotin (Vitamin B7) | 36.0 ug | 68.0 ug | -47% |
| Minerals | |||
| Calcium, Ca | 22.7 mg | 61.9 mg | -63% |
| Iron, Fe | 0.137 mg | 0.439 mg | -69% |
| Magnesium, Mg | 16.8 mg | 13.6 mg | +23% |
| Phosphorus, P | 30.7 mg | 30.5 mg | +1% |
| Potassium, K | 221 mg | 228 mg | -3% |
| Sodium, Na | 0 mg | 14.3 mg | -100% |
| Zinc, Zn | 0.203 mg | 0.274 mg | -26% |
| Copper, Cu | 0.061 mg | 0.028 mg | +120% |
| Manganese, Mn | 0.240 mg | 0.196 mg | +22% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 22 kcal | 20 kcal | +9% |
| Energy (Atwater Specific Factors) | 19 kcal | 17 kcal | +12% |
| Nitrogen | 0.142 g | 0.164 g | -13% |
| Ash | 0.527 g | 0.688 g | -23% |
| Folate, food (Vitamin B9) | 23.0 ug | 50.0 ug | -54% |
| Daidzein | — | 0 mg | |
| Genistein | — | 0 mg | |
| Proanthocyanidin dimers | — | 0 mg | |
| Proanthocyanidin trimers | — | 0 mg | |
| Proanthocyanidin 4-6mers | — | 0 mg | |
| Proanthocyanidin 7-10mers | — | 0 mg | |
| Proanthocyanidin polymers (>10mers) | — | 0 mg | |
| Apigenin | — | 0.240 mg | |
| Luteolin | — | 0.090 mg | |
| Kaempferol | — | 4.33 mg | |
| Myricetin | — | 0.030 mg | |
| Quercetin | — | 2.06 mg | |
| Flavonoids | |||
| (-)-Epicatechin | — | 0 mg | |
| (-)-Epicatechin 3-gallate | — | 0 mg | |
| (-)-Epigallocatechin | — | 0 mg | |
| (-)-Epigallocatechin 3-gallate | — | 0 mg | |
| (+)-Catechin | — | 0 mg | |
| (+)-Gallocatechin | — | 0 mg | |
| Isoflavones | |||
| Total isoflavones | — | 0 mg | |
| Purines | |||
| Purine, adenine | — | 4.80 mg | |
| Purine, guanine | — | 5.20 mg | |
| Purine, hypoxanthine | — | 0 mg | |
| Purine, uric acid | — | 0 mg | |
| Purine, xanthine | — | 0 mg | |
| Purines, total | — | 10.0 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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