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Alfalfa sprouts, raw
Alfalfa sprouts, raw5
VS
Red cabbage, cooked
Red cabbage, cooked5

Dead heat · 10 categories decided

Alfalfa sprouts, raw: 100 g · Red cabbage, cooked: 100 g.

The verdict

It's a dead heat — each wins 5 of 10 match-ups.

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

Pick Red cabbage, 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
    23 kcal
    29 kcal
  • Proteinmore is better
    WIN3.99 g
    1.51 g
  • Carbohydrate
    2.1 g
    6.94 g
  • Fibermore is better
    1.9 g
    2.6 gWIN
  • Total sugarsless is better
    WIN0.2 g
    3.32 g
  • Total fat
    0.69 g
    0.09 g
  • Saturated fatless is better
    0.07 g
    0.01 gWIN
  • Sodiumless is better
    WIN6 mg
    244 mg
  • Potassiummore is better
    79 mg
    262 mgWIN
  • Calciummore is better
    32 mg
    42 mgWIN
  • Ironmore is better
    WIN0.96 mg
    0.66 mg
  • Magnesiummore is better
    WIN27 mg
    17 mg
  • Vitamin Cmore is better
    8.2 mg
    10.8 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 Red cabbage, cooked · Foodatron