Nutrient Comparison: Whole Yellow Corn Flour VS Boiled Bulgur per 14 oz
Compare the macro and micronutrient content in 14 oz of Whole Yellow Corn Flour versus 14 oz of Boiled Bulgur to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Whole Yellow Corn Flour vs Boiled Bulgur:
- 14 ounces of Whole Yellow Corn Flour have 4.3 times more Vitamin B1, 2.9 times more Vitamin B2, 1.9 times more Vitamin B3, 1.9 times more Vitamin B5, 4.5 times more Vitamin B6, 1.4 times more Vitamin B9 and 42 times more Vitamin E than Boiled Bulgur.
- 14 ounces of Boiled Bulgur have insufficient amounts of Vitamin E
- Both Whole-grain Yellow Corn Flour as well as Cooked Bulgur have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Whole Yellow Corn Flour vs Boiled Bulgur:
- 14 ounces of Whole Yellow Corn Flour have 3.1 times more Copper, 2.5 times more Iron, 2.9 times more Magnesium, 6.8 times more Phosphorus, 4.6 times more Potassium, 25.7 times more Selenium and 3 times more Zinc than Boiled Bulgur.
- While 14 oz of Cooked Bulgur contain 1.3 times more Manganese and 7.1 times more Water than Whole-grain Yellow Corn Flour.
- 14 ounces of Boiled Bulgur lack sufficient amounts of Selenium
- Both Whole-grain Yellow Corn Flour as well as Cooked Bulgur lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Whole Yellow Corn Flour have 4.3 times more Energy, 16.1 times more Fat, 13.3 times more Omega 3, 18.1 times more Omega 6, 4.1 times more Carbohydrate, 1.6 times more Fiber and 2.3 times more Protein than Boiled Bulgur.
- 14 ounces of Boiled Bulgur provide inadequate amounts of Omega 3 and Omega 6