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Alfalfa sprouts, raw
Alfalfa sprouts, raw4
VS
Calabash gourd, cooked Leader
Calabash gourd, cooked5

Calabash gourd, cooked leads 5–4 · 9 categories decided

Both foods compared at 100 kcal.

The verdict

Calabash gourd, cooked comes out ahead, winning 5 of 9 nutrient match-ups.

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

Pick Calabash gourd, cooked for more fiber, less saturated fat, more potassium, more calcium and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    WIN17.35 g
    4.62 g
  • Carbohydrate
    9.13 g
    23.85 g
  • Fibermore is better
    8.26 g
    9.23 gWIN
  • Total sugarsless is better
    0.87 g
    —
  • Total fat
    3 g
    0.15 g
  • Saturated fatless is better
    0.3 g
    0.02 gWIN
  • Sodiumless is better
    WIN26.09 mg
    1830.77 mg
  • Potassiummore is better
    343.48 mg
    1307.69 mgWIN
  • Calciummore is better
    139.13 mg
    184.62 mgWIN
  • Ironmore is better
    WIN4.17 mg
    1.92 mg
  • Magnesiummore is better
    WIN117.39 mg
    84.62 mg
  • Vitamin Cmore is better
    35.65 mg
    65.38 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 Calabash gourd, cooked · Foodatron