Is Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt healthier than Amaranth leaves, raw?

Based on vitamin and mineral density, Amaranth leaves, raw scores higher in more nutrients per 100g. However, the "healthier" choice depends on your specific nutritional needs.

Squash vs Amaranth leaves

Q: Which has more protein, Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt or Amaranth leaves, raw?

Amaranth leaves, raw has more protein at 2.46g per 100g, compared to 0.660g for Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt.

Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy

Amaranth leaves, raw is higher in more vitamins & minerals

Calories (kcal)

Squash 27

Amaranth leaves 23

Protein (g)

Squash 0.660

Amaranth leaves 2.46

Carbs (g)

Squash 6.46

Amaranth leaves 4.02

Fat (g)

Squash 0.260

Amaranth leaves 0.330

Fiber (g)

Squash 1.40

Amaranth leaves —

Quick answers

Which has more protein?

Amaranth leaves, raw — 2.46g vs 0.660g per 100g.

Which has fewer calories?

Amaranth leaves, raw — 23 vs 27 kcal per 100g.

Which is more nutrient-dense?

Amaranth leaves, 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	Amaranth leaves	Diff
Energy
Energy	27 kcal	23 kcal	+17%
Macronutrients
Water	92.3 g	91.7 g	+1%
Protein	0.660 g	2.46 g	-73%
Total lipid (fat)	0.260 g	0.330 g	-21%
Carbohydrate, by difference	6.46 g	4.02 g	+61%
Fiber, total dietary	1.40 g	—
Fats & Fatty Acids
Fatty acids, total saturated	0.062 g	0.091 g	-32%
Fatty acids, total monounsaturated	0.022 g	0.076 g	-71%
Fatty acids, total trans	0 g	0 g	=
Cholesterol	0 mg	0 mg	=
Vitamins
Vitamin C, total ascorbic acid	3.50 mg	43.3 mg	-92%
Thiamin (Vitamin B1)	0.038 mg	0.027 mg	+41%
Riboflavin (Vitamin B2)	0.022 mg	0.158 mg	-86%
Niacin (Vitamin B3)	0.810 mg	0.658 mg	+23%
Pantothenic acid (Vitamin B5)	0.355 mg	0.064 mg	+455%
Vitamin B-6 — Pyridoxine	0.099 mg	0.192 mg	-48%
Biotin (Vitamin B7)	8.00 ug	85.0 ug	-91%
Folate, total (Vitamin B9)	0 ug	0 ug	=
Choline, total	7.50 mg	—
Vitamin B-12 — Cobalamin	0 ug	0 ug	=
Vitamin A, RAE	6.00 ug	146 ug	-96%
Carotene, beta	59.0 ug	—
Carotene, alpha	15.0 ug	—
Vitamin E (alpha-tocopherol)	0.120 mg	—
Vitamin D (D2 + D3)	0 ug	0 ug	=
Minerals
Calcium, Ca	21.0 mg	215 mg	-90%
Iron, Fe	0.340 mg	2.32 mg	-85%
Magnesium, Mg	11.0 mg	55.0 mg	-80%
Phosphorus, P	14.0 mg	50.0 mg	-72%
Potassium, K	117 mg	611 mg	-81%
Sodium, Na	18.0 mg	20.0 mg	-10%
Zinc, Zn	0.200 mg	0.900 mg	-78%
Copper, Cu	0.035 mg	0.162 mg	-78%
Manganese, Mn	0.109 mg	0.885 mg	-88%
Selenium, Se	0.300 ug	0.900 ug	-67%
Other Nutrients
Energy	113 kj	97.0 kj	+16%
Ash	0.320 g	1.50 g	-79%
Total Sugars	2.53 g	—
Folic acid (Vitamin B9 — synthetic)	8.00 ug	85.0 ug	-91%
Folate, DFE (Vitamin B9 — dietary folate equivalents)	8.00 ug	85.0 ug	-91%
Vitamin B-12, added	0 ug	—
Retinol	0 ug	0 ug	=
Beta-carotene (Provitamin A)	0 ug	—
Vitamin A, IU	110 IU	2917 IU	-96%
Beta-cryptoxanthin (Provitamin A)	0 ug	—
Lycopene	0 ug	—
Vitamin E, added	0 mg	—
Vitamin D (D2 + D3 — total)	0 IU	0 IU	=
Vitamin K1 — Phylloquinone	0.800 ug	1140 ug	-100%
SFA 4:0 (Butyric acid)	0 g	—
SFA 6:0 (Caproic acid)	0 g	—
SFA 8:0 (Caprylic acid)	0 g	—
SFA 10:0 (Capric acid)	0 g	—
SFA 12:0 (Lauric acid)	0.001 g	—
SFA 14:0 (Myristic acid)	0.001 g	0.001 g	=
SFA 16:0 (Palmitic acid)	0.053 g	0.073 g	-27%
SFA 18:0 (Stearic acid)	0.006 g	0.012 g	-50%
MUFA 16:1 (Omega-7, Palmitoleic acid)	0.001 g	—
MUFA 18:1 (Omega-9, Oleic acid family)	0.018 g	0.076 g	-76%
MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid)	0 g	—
MUFA 22:1 (Omega-9, Erucic acid family)	0 g	—
Fatty acids, total polyunsaturated	0.126 g	0.147 g	-14%
PUFA 18:2 (Omega-6, Linoleic acid)	0.047 g	0.145 g	-68%
PUFA 18:3 (Omega-3, Alpha-linolenic family)	0.078 g	0.002 g	+3800%
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid)	0 g	—
PUFA 20:4 (Omega-6, Arachidonic acid family)	0 g	—
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid)	0 g	—
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid)	0 g	—
PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid)	0 g	—
Tryptophan (EAA)	0.009 g	0.031 g	-71%
Threonine (EAA)	0.018 g	0.099 g	-82%
Isoleucine (EAA, BCAA)	0.024 g	0.119 g	-80%
Leucine (EAA, BCAA)	0.034 g	0.195 g	-83%
Lysine (EAA)	0.022 g	0.127 g	-83%
Methionine (EAA)	0.007 g	0.036 g	-81%
Cystine (conditionally essential)	0.005 g	0.029 g	-83%
Phenylalanine (EAA)	0.024 g	0.133 g	-82%
Tyrosine (conditionally essential)	0.020 g	0.080 g	-75%
Valine (EAA, BCAA)	0.026 g	0.137 g	-81%
Arginine (conditionally essential)	0.033 g	0.121 g	-73%
Histidine (EAA)	0.011 g	0.052 g	-79%
Alanine	0.025 g	0.139 g	-82%
Aspartic acid	0.064 g	0.229 g	-72%
Glutamic acid	0.105 g	0.292 g	-64%
Glycine (conditionally essential)	0.022 g	0.132 g	-83%
Proline (conditionally essential)	0.021 g	0.121 g	-83%
Serine	0.024 g	0.111 g	-78%
Alcohol, ethyl	0 g	—
Caffeine	0 mg	—
Theobromine	0 mg	—

* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.

Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt nutrition facts Amaranth leaves, raw nutrition facts Compare other foods →

Dig deeper — biggest differences

Pantothenic acid (Vitamin B5) +455% in Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt Vitamin A, RAE -96% in Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt Vitamin C, total ascorbic acid -92% in Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt Biotin (Vitamin B7) -91% in Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt

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