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Alfalfa sprouts, raw Leader
Alfalfa sprouts, raw7
VS
Hubbard squash, cooked
Hubbard squash, cooked3

Alfalfa sprouts, raw leads 7–3 · 10 categories decided

Both foods compared at 100 kcal.

The verdict

Alfalfa sprouts, raw comes out ahead, winning 7 of 10 nutrient match-ups.

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

Pick Hubbard squash, cooked for more fiber, less saturated fat and more potassium.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    WIN17.35 g
    4.96 g
  • Carbohydrate
    9.13 g
    21.62 g
  • Fibermore is better
    8.26 g
    9.8 gWIN
  • Total sugarsless is better
    WIN0.87 g
    9.8 g
  • Total fat
    3 g
    1.24 g
  • Saturated fatless is better
    0.3 g
    0.26 gWIN
  • Sodiumless is better
    WIN26.09 mg
    488 mg
  • Potassiummore is better
    343.48 mg
    716 mgWIN
  • Calciummore is better
    WIN139.13 mg
    34 mg
  • Ironmore is better
    WIN4.17 mg
    0.94 mg
  • Magnesiummore is better
    WIN117.39 mg
    44 mg
  • Vitamin Cmore is better
    WIN35.65 mg
    19 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.