Why is the ANDI score of jicama root 75 and the ANDI score of an egg is only 27?

Answer 1

An Aggregate Nutrient Density Index (ANDI) score is assigned to foods based on the nutrients they contain per calorie. ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities. Specifically, they analyze Calcium, Carotenoids (Beta Carotene, Alpha Carotene, Lutein, Lycopene, and Zeaxanthin), Fiber, Folate, Glucosinolates, Iron, Magnesium, Niacin, Selenium, Vitamin B1 (Thiamin) Vitamin B2 (Riboflavin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Zinc, plus ORAC score X 2 (Oxygen Radical Absorbance Capacity is a method of measuring the antioxidant or radical scavenging capacity of foods).

Jicama root contains nearly three times the amount of these micronutrients per calorie than eggs do.

Also, Jicama root contains no fat, which means it is far lower in calories than an egg, but also does not provide the healthy benefits of Omega 3 fats contained in eggs. This is the primary weakness of the ANDI score.