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Alfalfa sprouts, raw Leader
Alfalfa sprouts, raw6
VS
Broccoli, cooked
Broccoli, cooked4

Alfalfa sprouts, raw leads 6–4 · 10 categories decided

Each value is per 100 g edible portion.

The verdict

Alfalfa sprouts, raw comes out ahead, winning 6 of 10 nutrient match-ups.

Pick Alfalfa sprouts, raw for more protein, less sugar, less saturated fat, less sodium, more iron and more magnesium.

Pick Broccoli, cooked for more fiber, more potassium, more calcium and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    23 kcal
    35 kcal
  • Proteinmore is better
    WIN3.99 g
    2.38 g
  • Carbohydrate
    2.1 g
    7.18 g
  • Fibermore is better
    1.9 g
    3.3 gWIN
  • Total sugarsless is better
    WIN0.2 g
    1.39 g
  • Total fat
    0.69 g
    0.41 g
  • Saturated fatless is better
    WIN0.07 g
    0.08 g
  • Sodiumless is better
    WIN6 mg
    41 mg
  • Potassiummore is better
    79 mg
    293 mgWIN
  • Calciummore is better
    32 mg
    40 mgWIN
  • Ironmore is better
    WIN0.96 mg
    0.67 mg
  • Magnesiummore is better
    WIN27 mg
    21 mg
  • Vitamin Cmore is better
    8.2 mg
    64.9 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.

Alfalfa sprouts, raw vs Broccoli, cooked · Foodatron