Nutrient Comparison: Feijoa VS Acorn Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Feijoa 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 Feijoa vs Acorn Flour:
- 14 ounces of Feijoa have more Vitamin C than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 24.3 times more Vitamin B1, 8.6 times more Vitamin B2, 8.1 times more Vitamin B3, 4 times more Vitamin B5, 10.3 times more Vitamin B6 and 5 times more Vitamin B9 than Raw Feijoa.
- 14 ounces of Feijoa have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B3
- 14 ounces of Acorn Flour have insufficient amounts of Vitamin C
- Both Raw Feijoa 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 Feijoa vs Acorn Flour:
- 14 ounces of Feijoa have 13.9 times more Water than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 2.5 times more Calcium, 17 times more Copper, 8.6 times more Iron, 12.2 times more Magnesium, 20.8 times more Manganese, 5.4 times more Phosphorus, 4.1 times more Potassium and 10.7 times more Zinc than Raw Feijoa.
- 14 ounces of Feijoa lack sufficient amounts of Calcium, Iron and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Full fat Acorn Flour contain 8.2 times more Energy, 71.8 times more Fat, 37.7 times more Saturated Fat, 54.3 times more Omega 6, 3.6 times more Carbohydrate and 10.5 times more Protein than Raw Feijoa.
- 14 ounces of Feijoa provide inadequate amounts of Omega 6 and Protein