Nutrient Comparison: Carob flour VS Boiled Catjang Cowpeas per 14 oz
Compare the macro and micronutrient content in 14 oz of Carob flour versus 14 oz of Boiled Catjang Cowpeas to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Carob flour vs Boiled Catjang Cowpeas:
- 14 ounces of Carob flour have 10 times more Vitamin B2, 2.7 times more Vitamin B3 and 4 times more Vitamin B6 than Boiled Catjang Cowpeas.
- While 14 oz of Boiled Catjang Cowpeas contain 3.1 times more Vitamin B1, 8.2 times more Vitamin B5 and 4.9 times more Vitamin B9 than Carob flour.
- 14 ounces of Carob flour have insufficient amounts of Vitamin B5
- Both Carob flour as well as Boiled Catjang Cowpeas have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Carob flour vs Boiled Catjang Cowpeas:
- 14 ounces of Carob flour have 13.4 times more Calcium, 2.1 times more Copper, 2.2 times more Potassium, 2.1 times more Selenium and 1.8 times more Sodium than Boiled Catjang Cowpeas.
- While 14 oz of Boiled Catjang Cowpeas contain 1.8 times more Magnesium, 1.8 times more Phosphorus and 2 times more Zinc than Carob flour.
- Both Carob flour and Boiled Catjang Cowpeas contain similar levels of Iron and Manganese per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Carob flour have 1.9 times more Energy, 4.4 times more Carbohydrate and 11.1 times more Fiber than Boiled Catjang Cowpeas.
- While 14 oz of Boiled Catjang Cowpeas contain 27.8 times more Omega 3 and 1.8 times more Protein than Carob flour.
- 14 ounces of Carob flour provide inadequate amounts of Omega 3
- Both Carob flour as well as Boiled Catjang Cowpeas provide inadequate amounts of Omega 6 in 14 ounces.