Our Verdict

When comparing walnuts to cashews, we picked the walnuts.

Why?

It was close! In terms of macros, walnuts have about 2x the fiber, while cashews have slightly more protein. In the specific category of fats, walnuts have more fat. Looking further into it: walnuts’ fats are mostly polyunsaturated, while cashews’ fats are mostly monounsaturated, both of which are considered healthy.

Notwithstanding being both high in calories, neither nut is associated with weight gain—largely because of their low glycemic indices (of which, walnuts enjoy the slightly lower GI, but both are low-GI foods)

When it comes to vitamins, walnuts have more of vitamins A, B2, B3 B6, B9, and C, while cashews have more of vitamins B1, B5, E, and K. Because of the variation in their respective margins of difference, this is at best a moderate victory for walnuts, though.

In the category of minerals, cashews get their day, as walnuts have more calcium and manganese, while cashews have more copper, iron, magnesium, phosphorus, potassium, selenium, and zinc.

In short: unless you’re allergic, we recommend enjoying both of these nuts (and others) for a full range of benefits. However, if you’re going to pick one, walnuts win the day.

Want to learn more?

You might like to read:

Why You Should Diversify Your Nuts

Take care!

Our Verdict

When comparing sweet potato to cassava, we picked the sweet potato.

Why?

For any unfamiliar with cassava, it’s also called manioc or yuca/yucca, and it’s a tuber that can be used a lot like sweet potato. It’s popular in S. America, often in recipes that aren’t the healthiest (deep-fried chunky “cassava chips” are popular in Brazil, for example, and farofa, a flour made from cassava, is less healthy even than refined white flour from wheat), but today we’re going to judge it on its own merit—since after all, almost anything can be deep-fried and many things can be turned into flour, but it doesn’t mean we have to do that.

Let’s talk macros first: sweet potato has nearly 2x the protein, while cassava has nearly 2x the carbs. As for fiber to soften those carbs’ impact on our blood sugars, well, sweet potato has about 2x the fiber. All in all for macros, a clear and easy win for sweet potato.

Important note: as for the impact that has on glycemic index: the exact glycemic index will depend on what you do with it (different cooking methods change the GI), but broadly speaking, sweet potatoes are considered a medium GI food, while cassava is a very high GI food, to the point that it’s higher than sucrose, and nearly equal to pure glucose. Which is impressive, for a tuber.

In terms of vitamins, sweet potato’s famously high vitamin A content raises the bar, but it’s not all it has to offer: sweet potato has more of vitamins A, B1, B2, B3, B5, B6, E, and K, while cassava has more of vitamins B9 and choline. Just for amusement’s sake, let’s note that the sweet potato has over 1,478x the vitamin A content. In any case, the vitamins category is another clear win for sweet potato.

When it comes to minerals, it’s again quite one-sided: sweet potato has more calcium, copper, iron, magnesium, manganese, phosphorus, and potassium, while cassava has more selenium. So, sweet potato wins yet again.

In short: definitely a case of “the less widely-available option is not necessarily the healthier”!

Want to learn more?

You might like to read:

Glycemic Index vs Glycemic Load vs Insulin Index

Take care!

Our Verdict

When comparing red cabbage to Brussels sprouts, we picked the sprouts.

Why?

First let’s note that we have an interesting comparison today, because these two plants are the exact same species (and indeed, also the exact same species as broccoli, cauliflower. and kale)—just a different cultivar. All of these plants and more are simply cultivars of Brassica oleracea.

Them being the same species notwithstanding, there are nutritional differences:

In terms of macros, the sprouts have more than 2x the protein, slightly more carbs, and nearly 2x the fiber. An easy win for sprouts here.

Looking at vitamins next, red cabbage has more vitamin A (whence the color), while Brussels sprouts have more of vitamins B1, B2, B3, B5, B6, B7, B9, C, E, K, and choline. Another easy win for sprouts.

In the category of minerals, red cabbage has a tiny bit more calcium, while Brussels sprouts have more copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc—while being literally just a few mg/100g behind red cabbage on calcium anyway. So, once again, sprouts are sweeping the victory.

Both vegetables are a rich source of assorted polyphenols; for most polyphenols, Brussels sprouts scores higher—an exception being that red cabbage is very slightly higher in quercetin. So, we’ll call this category a win for Brussels sprouts, too.

In short: enjoy both; diversity is great and so is pretty much any iteration of Brassica oleracea. Standing next to Brussels sprouts made red cabbage look bad, but we assure you that cabbage in general is a nutritional powerhouse, and in this case it was hot the heels of sprouts in most of those micronutrients. If you’re going to pick one though, the Brussels sprouts are indeed the more nutritionally dense.

Want to learn more?

You might like to read:

Sprout Your Seeds, Grains, Beans, Etc ← sprout your Brassica oleracea, too!

Take care!