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Alfalfa sprouts, raw Leader
Alfalfa sprouts, raw6
VS
Zucchini, cooked
Zucchini, cooked4

Alfalfa sprouts, raw leads 6–4 · 10 categories decided

Both foods compared at 100 kcal.

The verdict

Alfalfa sprouts, raw comes out ahead, winning 6 of 10 nutrient match-ups.

Pick Alfalfa sprouts, raw for more protein, more fiber, less sugar, less saturated fat, more calcium and more iron.

Pick Zucchini, cooked for less sodium, more potassium, more magnesium and more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    WIN17.35 g
    7.6 g
  • Carbohydrate
    9.13 g
    17.93 g
  • Fibermore is better
    WIN8.26 g
    6.67 g
  • Total sugarsless is better
    WIN0.87 g
    11.4 g
  • Total fat
    3 g
    2.4 g
  • Saturated fatless is better
    WIN0.3 g
    0.48 g
  • Sodiumless is better
    26.09 mg
    20 mgWIN
  • Potassiummore is better
    343.48 mg
    1760 mgWIN
  • Calciummore is better
    WIN139.13 mg
    120 mg
  • Ironmore is better
    WIN4.17 mg
    2.47 mg
  • Magnesiummore is better
    117.39 mg
    126.67 mgWIN
  • Vitamin Cmore is better
    35.65 mg
    86 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 Zucchini, cooked · Foodatron