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Alfalfa sprouts, raw Leader
Alfalfa sprouts, raw6
VS
Burdock root, cooked
Burdock root, cooked3

Alfalfa sprouts, raw leads 6–3 · 9 categories decided

Each value is per 100 g edible portion.

The verdict

Alfalfa sprouts, raw comes out ahead, winning 6 of 9 nutrient match-ups.

Pick Alfalfa sprouts, raw for more protein, more fiber, less sugar, less sodium, more iron and more vitamin C.

Pick Burdock root, cooked for more potassium, more calcium and more magnesium.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    23 kcal
    88 kcal
  • Proteinmore is better
    WIN3.99 g
    2.09 g
  • Carbohydrate
    2.1 g
    21.15 g
  • Fibermore is better
    WIN1.9 g
    1.8 g
  • Total sugarsless is better
    WIN0.2 g
    3.55 g
  • Total fat
    0.69 g
    0.14 g
  • Saturated fatless is better
    0.07 g
    —
  • Sodiumless is better
    WIN6 mg
    240 mg
  • Potassiummore is better
    79 mg
    360 mgWIN
  • Calciummore is better
    32 mg
    49 mgWIN
  • Ironmore is better
    WIN0.96 mg
    0.77 mg
  • Magnesiummore is better
    27 mg
    39 mgWIN
  • Vitamin Cmore is better
    WIN8.2 mg
    2.6 mg
  • 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 Burdock root, cooked · Foodatron