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Ancho peppers, dried Leader
Ancho peppers, dried5
VS
Jicama, cooked
Jicama, cooked2

Ancho peppers, dried leads 5–2 · 7 categories decided

Both foods compared at 100 kcal.

The verdict

Ancho peppers, dried comes out ahead, winning 5 of 7 nutrient match-ups.

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

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

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    WIN4.22 g
    2 g
  • Carbohydrate
    18.3 g
    22.86 g
  • Fibermore is better
    7.69 g
    —
  • Total sugarsless is better
    —
    —
  • Total fat
    2.92 g
    0.25 g
  • Saturated fatless is better
    0.29 g
    —
  • Sodiumless is better
    WIN15.3 mg
    672.22 mg
  • Potassiummore is better
    WIN858.01 mg
    375 mg
  • Calciummore is better
    21.71 mg
    30.56 mgWIN
  • Ironmore is better
    WIN3.89 mg
    1.58 mg
  • Magnesiummore is better
    WIN40.21 mg
    30.56 mg
  • Vitamin Cmore is better
    0.71 mg
    39.17 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