Peas and onions vs Alfalfa seeds
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Peas and onions, frozen, unprepared is higher in more vitamins & minerals
Calories (kcal)
Peas and 70
Alfalfa seeds 23
Protein (g)
Peas and 3.98
Alfalfa seeds 3.99
Carbs (g)
Peas and 13.5
Alfalfa seeds 2.10
Fat (g)
Peas and 0.320
Alfalfa seeds 0.690
Fiber (g)
Peas and 3.50
Alfalfa seeds 1.90
Quick answers
Which has more protein?
Alfalfa seeds, sprouted, raw — 3.99g vs 3.98g per 100g.
Which has fewer calories?
Alfalfa seeds, sprouted, raw — 23 vs 70 kcal per 100g.
Which is more nutrient-dense?
Peas and onions, frozen, unprepared scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Peas and onions | Alfalfa seeds | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 70 kcal | 23 kcal | +204% |
| Macronutrients | |||
| Water | 81.5 g | 92.8 g | -12% |
| Protein | 3.98 g | 3.99 g | = |
| Total lipid (fat) | 0.320 g | 0.690 g | -54% |
| Carbohydrate, by difference | 13.5 g | 2.10 g | +543% |
| Fiber, total dietary | 3.50 g | 1.90 g | +84% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.057 g | 0.069 g | -17% |
| Fatty acids, total monounsaturated | 0.031 g | 0.056 g | -45% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 14.0 mg | 8.20 mg | +71% |
| Thiamin (Vitamin B1) | 0.297 mg | 0.076 mg | +291% |
| Riboflavin (Vitamin B2) | 0.114 mg | 0.126 mg | -10% |
| Niacin (Vitamin B3) | 1.72 mg | 0.481 mg | +258% |
| Pantothenic acid (Vitamin B5) | 0.156 mg | 0.563 mg | -72% |
| Vitamin B-6 — Pyridoxine | 0.144 mg | 0.034 mg | +324% |
| Biotin (Vitamin B7) | 45.0 ug | 36.0 ug | +25% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 14.4 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 27.0 ug | 8.00 ug | +238% |
| Carotene, beta | — | 87.0 ug | |
| Carotene, alpha | — | 6.00 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.020 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 23.0 mg | 32.0 mg | -28% |
| Iron, Fe | 1.54 mg | 0.960 mg | +60% |
| Magnesium, Mg | 21.0 mg | 27.0 mg | -22% |
| Phosphorus, P | 59.0 mg | 70.0 mg | -16% |
| Potassium, K | 203 mg | 79.0 mg | +157% |
| Sodium, Na | 61.0 mg | 6.00 mg | +917% |
| Zinc, Zn | 0.480 mg | 0.920 mg | -48% |
| Copper, Cu | 0.103 mg | 0.157 mg | -34% |
| Manganese, Mn | 0.274 mg | 0.188 mg | +46% |
| Selenium, Se | 0.600 ug | 0.600 ug | = |
| Other Nutrients | |||
| Energy | 293 kj | 96.0 kj | +205% |
| Ash | 0.700 g | 0.400 g | +75% |
| Total Sugars | — | 0.200 g | |
| Sucrose | — | 0 g | |
| Glucose | — | 0.080 g | |
| Fructose | — | 0.120 g | |
| Lactose | — | 0 g | |
| Maltose | — | 0 g | |
| Galactose | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 45.0 ug | 36.0 ug | +25% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 45.0 ug | 36.0 ug | +25% |
| Betaine | — | 0.400 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 6.00 ug | |
| Vitamin A, IU | 544 IU | 155 IU | +251% |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | — | 30.5 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | 0 g | 0.002 g | -100% |
| SFA 16:0 (Palmitic acid) | 0.051 g | 0.059 g | -14% |
| SFA 18:0 (Stearic acid) | 0.005 g | 0.008 g | -38% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.031 g | 0.056 g | -45% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | 0.148 g | 0.409 g | -64% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.122 g | 0.234 g | -48% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.026 g | 0.175 g | -85% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Tryptophan (EAA) | 0.029 g | — | |
| Threonine (EAA) | 0.145 g | 0.134 g | +8% |
| Isoleucine (EAA, BCAA) | 0.143 g | 0.143 g | = |
| Leucine (EAA, BCAA) | 0.232 g | 0.267 g | -13% |
| Lysine (EAA) | 0.230 g | 0.214 g | +7% |
| Methionine (EAA) | 0.059 g | — | |
| Cystine (conditionally essential) | 0.027 g | — | |
| Phenylalanine (EAA) | 0.144 g | — | |
| Tyrosine (conditionally essential) | 0.085 g | — | |
| Valine (EAA, BCAA) | 0.167 g | 0.145 g | +15% |
| Arginine (conditionally essential) | 0.328 g | — | |
| Histidine (EAA) | 0.077 g | — | |
| Alanine | 0.172 g | — | |
| Aspartic acid | 0.355 g | — | |
| Glutamic acid | 0.550 g | — | |
| Glycine (conditionally essential) | 0.137 g | — | |
| Proline (conditionally essential) | 0.127 g | — | |
| Serine | 0.132 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Daidzein | — | 0.019 mg | |
| Genistein | — | 0.016 mg | |
| Apigenin | — | 0 mg | |
| Luteolin | — | 0 mg | |
| Kaempferol | — | 0 mg | |
| Myricetin | — | 0 mg | |
| Quercetin | — | 1.70 mg | |
| Choline | |||
| Choline from glycerophoshocholine | — | 0.600 mg | |
| Choline from phosphatidylcholine | — | 1.00 mg | |
| Choline from phosphocholine | — | 1.80 mg | |
| Choline from sphingomyelin | — | 0 mg | |
| Free Choline | — | 11.0 mg | |
| Total Choline | — | 14.0 mg | |
| Isoflavones | |||
| Total isoflavones | — | 0.035 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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