Nutrient Comparison: Apples, dehydrated (low moisture), sulfured, stewed VS Microwave Cooked Apples no skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Apples, dehydrated (low moisture), sulfured, stewed versus 14 oz of Microwave Cooked Apples no skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Apples, dehydrated (low moisture), sulfured, stewed vs Microwave Cooked Apples no skin:
- 14 ounces of Apples, dehydrated (low moisture), sulfured, stewed have 2.6 times more Vitamin B2 than Microwave Cooked Apples no skin.
- Both Apples, dehydrated (low moisture), sulfured, stewed and Microwave Cooked Apples no skin provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Microwave Cooked Apples no skin have insufficient amounts of Vitamin B2
- Both Apples, dehydrated (low moisture), sulfured, stewed as well as Microwave cooked raw apples without skin have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Apples, dehydrated (low moisture), sulfured, stewed vs Microwave Cooked Apples no skin:
- 14 ounces of Apples, dehydrated (low moisture), sulfured, stewed have 1.3 times more Copper, 2.5 times more Iron and 1.5 times more Potassium than Microwave Cooked Apples no skin.
- While 14 oz of Microwave cooked raw apples without skin contain 5.3 times more Manganese than Apples, dehydrated (low moisture), sulfured, stewed.
- Both Apples, dehydrated (low moisture), sulfured, stewed and Microwave Cooked Apples no skin contain similar levels of Water per 14 ounces.
- 14 ounces of Apples, dehydrated (low moisture), sulfured, stewed lack sufficient amounts of Manganese
- Both Apples, dehydrated (low moisture), sulfured, stewed as well as Microwave cooked raw apples without skin lack sufficient amounts of Calcium, Magnesium, Phosphorus, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Apples, dehydrated (low moisture), sulfured, stewed have 1.3 times more Energy and 1.4 times more Carbohydrate than Microwave Cooked Apples no skin.
- Both Apples, dehydrated (low moisture), sulfured, stewed and Microwave Cooked Apples no skin offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Microwave Cooked Apples no skin provide inadequate amounts of Energy
- Both Apples, dehydrated (low moisture), sulfured, stewed as well as Microwave cooked raw apples without skin provide inadequate amounts of Omega 3, Omega 6 and Protein in 14 ounces.