Nutrient Comparison: Cooked Frozen Young Cowpeas VS Cornsalad per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Young Cowpeas versus 14 oz of Cornsalad to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Young Cowpeas vs Cornsalad:
- 14 ounces of Cooked Frozen Young Cowpeas have 3.7 times more Vitamin B1, 1.8 times more Vitamin B3, 5.1 times more Vitamin B5 and 10.1 times more Vitamin B9 than Cornsalad.
- While 14 oz of Raw Cornsalad contain 88.8 times more Vitamin A, 1.4 times more Vitamin B2, 2.9 times more Vitamin B6 and 14.7 times more Vitamin C than Boiled and Drained Frozen Young Cowpeas .
- 14 ounces of Cooked Frozen Young Cowpeas have insufficient amounts of Vitamin A
- 14 ounces of Cornsalad have insufficient amounts of Vitamin B5
- Both Boiled and Drained Frozen Young Cowpeas as well as Raw Cornsalad have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Young Cowpeas vs Cornsalad:
- 14 ounces of Cooked Frozen Young Cowpeas have 1.4 times more Copper, 3.8 times more Magnesium, 2.2 times more Manganese, 2.3 times more Phosphorus, 3.8 times more Selenium and 2.4 times more Zinc than Cornsalad.
- While 14 oz of Raw Cornsalad contain 1.7 times more Calcium and 1.4 times more Water than Boiled and Drained Frozen Young Cowpeas .
- Both Cooked Frozen Young Cowpeas and Cornsalad contain similar levels of Iron and Potassium per 14 ounces.
- 14 ounces of Cornsalad lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Young Cowpeas have 6.3 times more Energy, 6.6 times more Carbohydrate and 4.2 times more Protein than Cornsalad.
- 14 ounces of Cornsalad provide inadequate amounts of Energy