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Alfalfa sprouts, raw Leader
Alfalfa sprouts, raw6
VS
Scallop squash, cooked
Scallop squash, cooked3

Alfalfa sprouts, raw leads 6–3 · 9 categories decided · 1 tie

Each value is per 100 g edible portion.

The verdict

Alfalfa sprouts, raw comes out ahead, winning 6 of 9 nutrient match-ups.

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

Pick Scallop squash, cooked for less saturated fat, more potassium and more vitamin C.

Evenly matched on fiber.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    23 kcal
    16 kcal
  • Proteinmore is better
    WIN3.99 g
    1.03 g
  • Carbohydrate
    2.1 g
    3.3 g
  • Fibermore is better
    1.9 g
    1.9 g
  • Total sugarsless is better
    WIN0.2 g
    1.5 g
  • Total fat
    0.69 g
    0.17 g
  • Saturated fatless is better
    0.07 g
    0.04 gWIN
  • Sodiumless is better
    WIN6 mg
    237 mg
  • Potassiummore is better
    79 mg
    140 mgWIN
  • Calciummore is better
    WIN32 mg
    15 mg
  • Ironmore is better
    WIN0.96 mg
    0.33 mg
  • Magnesiummore is better
    WIN27 mg
    19 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 Scallop squash, cooked · Foodatron