Nutrient Comparison: Boiled Red Cabbage VS Acorn Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Red 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 Red Cabbage vs Acorn Flour:
- 14 ounces of Boiled Red Cabbage have more Vitamin C than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 2.1 times more Vitamin B1, 2.6 times more Vitamin B2, 6.2 times more Vitamin B3, 6 times more Vitamin B5, 3.1 times more Vitamin B6 and 4.8 times more Vitamin B9 than Boiled and Drained Red Cabbage.
- 14 ounces of Acorn Flour have insufficient amounts of Vitamin C
- Both Boiled and Drained Red Cabbage as well as Full fat Acorn Flour have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Boiled Red Cabbage vs Acorn Flour:
- 14 ounces of Boiled Red Cabbage have 15.1 times more Water than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 11.3 times more Copper, 1.8 times more Iron, 6.5 times more Magnesium, 7.8 times more Manganese, 3.1 times more Phosphorus, 2.7 times more Potassium and 2.6 times more Zinc than Boiled and Drained Red Cabbage.
- Both Boiled Red Cabbage and Acorn Flour contain similar levels of Calcium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Full fat Acorn Flour contain 17.3 times more Energy, 335.2 times more Fat, 356.6 times more Saturated Fat, 305.9 times more Omega 6, 7.9 times more Carbohydrate and 5 times more Protein than Boiled and Drained Red Cabbage.
- 14 ounces of Boiled Red Cabbage provide inadequate amounts of Energy and Omega 6