Nutrient Comparison: Boiled Chinese Cabbage VS Acorn Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Chinese Cabbage versus 14 oz of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Chinese Cabbage vs Acorn Flour:
- 14 ounces of Boiled Chinese Cabbage have 70.7 times more Vitamin A and more Vitamin C than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 4.6 times more Vitamin B1, 2.4 times more Vitamin B2, 5.6 times more Vitamin B3, 11.8 times more Vitamin B5, 4.1 times more Vitamin B6 and 2.8 times more Vitamin B9 than Boiled and Drained Chinese Cabbage.
- 14 ounces of Boiled Chinese Cabbage have insufficient amounts of Vitamin B5
- 14 ounces of Acorn Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled and Drained Chinese Cabbage as well as Full fat Acorn Flour have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Boiled Chinese Cabbage vs Acorn Flour:
- 14 ounces of Boiled Chinese Cabbage have 2.2 times more Calcium, more Sodium and 15.9 times more Water than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 32.2 times more Copper, 10 times more Magnesium, 12.1 times more Manganese, 3.6 times more Phosphorus, 1.9 times more Potassium and 3.8 times more Zinc than Boiled and Drained Chinese Cabbage.
- Both Boiled Chinese Cabbage and Acorn Flour contain similar levels of Iron per 14 ounces.
- 14 ounces of Boiled Chinese Cabbage lack sufficient amounts of Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Full fat Acorn Flour contain 41.8 times more Energy, 188.6 times more Fat, 186.8 times more Saturated Fat, 187.5 times more Omega 6, 30.7 times more Carbohydrate and 4.8 times more Protein than Boiled and Drained Chinese Cabbage.
- 14 ounces of Boiled Chinese Cabbage provide inadequate amounts of Energy, Omega 6 and Carbohydrate