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Ancho peppers, dried Leader
Ancho peppers, dried6
VS
Jicama, cooked
Jicama, cooked1

Ancho peppers, dried leads 6–1 · 7 categories decided

Each value is per 100 g edible portion.

The verdict

Ancho peppers, dried comes out ahead, winning 6 of 7 nutrient match-ups.

Pick Ancho peppers, dried for more protein, less sodium, more potassium, more calcium, more iron and more magnesium.

Pick Jicama, cooked for more vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    281 kcal
    36 kcal
  • Proteinmore is better
    WIN11.86 g
    0.72 g
  • Carbohydrate
    51.42 g
    8.23 g
  • Fibermore is better
    21.6 g
    —
  • Total sugarsless is better
    —
    —
  • Total fat
    8.2 g
    0.09 g
  • Saturated fatless is better
    0.82 g
    —
  • Sodiumless is better
    WIN43 mg
    242 mg
  • Potassiummore is better
    WIN2411 mg
    135 mg
  • Calciummore is better
    WIN61 mg
    11 mg
  • Ironmore is better
    WIN10.93 mg
    0.57 mg
  • Magnesiummore is better
    WIN113 mg
    11 mg
  • Vitamin Cmore is better
    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.

Ancho peppers, dried vs Jicama, cooked · Foodatron