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Alfalfa sprouts, raw Leader
Alfalfa sprouts, raw5
VS
Jicama, cooked
Jicama, cooked2

Alfalfa sprouts, raw leads 5–2 · 7 categories decided

Alfalfa sprouts, raw: 100 g · Jicama, cooked: 100 g.

The verdict

Alfalfa sprouts, raw comes out ahead, winning 5 of 7 nutrient match-ups.

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

Pick Jicama, cooked for more potassium and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    23 kcal
    36 kcal
  • Proteinmore is better
    WIN3.99 g
    0.72 g
  • Carbohydrate
    2.1 g
    8.23 g
  • Fibermore is better
    1.9 g
    —
  • Total sugarsless is better
    0.2 g
    —
  • Total fat
    0.69 g
    0.09 g
  • Saturated fatless is better
    0.07 g
    —
  • Sodiumless is better
    WIN6 mg
    242 mg
  • Potassiummore is better
    79 mg
    135 mgWIN
  • Calciummore is better
    WIN32 mg
    11 mg
  • Ironmore is better
    WIN0.96 mg
    0.57 mg
  • Magnesiummore is better
    WIN27 mg
    11 mg
  • Vitamin Cmore is better
    8.2 mg
    14.1 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 Jicama, cooked · Foodatron