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Alfalfa sprouts, raw Leader
Alfalfa sprouts, raw6
VS
Eggplant, cooked
Eggplant, 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, more calcium, more iron, more magnesium and more vitamin C.

Pick Eggplant, cooked for more fiber, less saturated fat, less sodium and more potassium.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    23 kcal
    35 kcal
  • Proteinmore is better
    WIN3.99 g
    0.83 g
  • Carbohydrate
    2.1 g
    8.73 g
  • Fibermore is better
    1.9 g
    2.5 gWIN
  • Total sugarsless is better
    WIN0.2 g
    3.2 g
  • Total fat
    0.69 g
    0.23 g
  • Saturated fatless is better
    0.07 g
    0.04 gWIN
  • Sodiumless is better
    6 mg
    1 mgWIN
  • Potassiummore is better
    79 mg
    123 mgWIN
  • Calciummore is better
    WIN32 mg
    6 mg
  • Ironmore is better
    WIN0.96 mg
    0.25 mg
  • Magnesiummore is better
    WIN27 mg
    11 mg
  • Vitamin Cmore is better
    WIN8.2 mg
    1.3 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 Eggplant, cooked · Foodatron