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Ancho peppers, dried
Ancho peppers, dried4
VS
Moringa leaves, cooked
Moringa leaves, cooked4

Dead heat · 8 categories decided

Both foods compared at 100 kcal.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

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

Pick Moringa leaves, cooked for more protein, more calcium, 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
    4.22 g
    8.78 gWIN
  • Carbohydrate
    18.3 g
    18.58 g
  • Fibermore is better
    WIN7.69 g
    3.33 g
  • Total sugarsless is better
    —
    1.67 g
  • Total fat
    2.92 g
    1.55 g
  • Saturated fatless is better
    0.29 g
    —
  • Sodiumless is better
    WIN15.3 mg
    408.33 mg
  • Potassiummore is better
    WIN858.01 mg
    573.33 mg
  • Calciummore is better
    21.71 mg
    251.67 mgWIN
  • Ironmore is better
    WIN3.89 mg
    3.87 mg
  • Magnesiummore is better
    40.21 mg
    56.67 mgWIN
  • Vitamin Cmore is better
    0.71 mg
    51.67 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 Moringa leaves, cooked · Foodatron