Nutrient Comparison: Boiled Buckwheat VS Whole White Corn Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Buckwheat versus 14 oz of Whole White Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Buckwheat vs Whole White Corn Flour:
- 14 oz of Whole-grain White Corn Flour contain 6.2 times more Vitamin B1, 2.1 times more Vitamin B2, 2 times more Vitamin B3, 1.8 times more Vitamin B5, 4.8 times more Vitamin B6, 1.8 times more Vitamin B9 and 4.7 times more Vitamin E than Cooked Buckwheat Groats.
- 14 ounces of Boiled Buckwheat have insufficient amounts of Vitamin E
- Both Cooked Buckwheat Groats as well as Whole-grain White Corn Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Boiled Buckwheat vs Whole White Corn Flour:
- 14 ounces of Boiled Buckwheat have 6.9 times more Water than Whole White Corn Flour.
- While 14 oz of Whole-grain White Corn Flour contain 1.6 times more Copper, 3 times more Iron, 1.8 times more Magnesium, 3.9 times more Phosphorus, 3.6 times more Potassium, 7 times more Selenium and 2.8 times more Zinc than Cooked Buckwheat Groats.
- Both Boiled Buckwheat and Whole White Corn Flour contain similar levels of Manganese per 14 ounces.
- Both Cooked Buckwheat Groats as well as Whole-grain White Corn Flour lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Whole-grain White Corn Flour contain 3.9 times more Energy, 6.2 times more Fat, 3.8 times more Omega 3, 9.8 times more Omega 6, 3.9 times more Carbohydrate, 2.7 times more Fiber and 2.1 times more Protein than Cooked Buckwheat Groats.
- 14 ounces of Boiled Buckwheat provide inadequate amounts of Omega 3 and Omega 6