Nutrient Comparison: Cooked Guava Sauce VS Grape juice, canned or bottled, unsweetened, without added ascorbic acid per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Guava Sauce versus 14 oz of Grape juice, canned or bottled, unsweetened, without added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Guava Sauce vs Grape juice, canned or bottled, unsweetened, without added ascorbic acid:
- 14 ounces of Cooked Guava Sauce have 1.5 times more Vitamin B1, 3.2 times more Vitamin B3, 2.8 times more Vitamin B6, 1464 times more Vitamin C and more Vitamin E than Grape juice, canned or bottled, unsweetened, without added ascorbic acid.
- 14 ounces of Grape juice, canned or bottled, unsweetened, without added ascorbic acid have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin C and Vitamin E
- Both Cooked Guava Sauce as well as Grape juice, canned or bottled, unsweetened, without added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B9, Vitamin B12, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Cooked Guava Sauce vs Grape juice, canned or bottled, unsweetened, without added ascorbic acid:
- 14 ounces of Cooked Guava Sauce have 4.3 times more Copper and 2.2 times more Potassium than Grape juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 14 oz of Grape juice, canned or bottled, unsweetened, without added ascorbic acid contain 1.4 times more Iron, 1.4 times more Magnesium, 2.2 times more Manganese and 1.3 times more Phosphorus than Cooked Guava Sauce.
- Both Cooked Guava Sauce and Grape juice, canned or bottled, unsweetened, without added ascorbic acid contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Guava Sauce lack sufficient amounts of Magnesium and Phosphorus
- 14 ounces of Grape juice, canned or bottled, unsweetened, without added ascorbic acid lack sufficient amounts of Copper
- Both Cooked Guava Sauce as well as Grape juice, canned or bottled, unsweetened, without added ascorbic acid lack sufficient amounts of Calcium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Guava Sauce have 18 times more Fiber than Grape juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 14 oz of Grape juice, canned or bottled, unsweetened, without added ascorbic acid contain 1.7 times more Energy, 1.6 times more Carbohydrate and 2.4 times more Sugars than Cooked Guava Sauce.
- 14 ounces of Cooked Guava Sauce provide inadequate amounts of Energy
- 14 ounces of Grape juice, canned or bottled, unsweetened, without added ascorbic acid provide inadequate amounts of Fiber
- Both Cooked Guava Sauce as well as Grape juice, canned or bottled, unsweetened, without added ascorbic acid provide inadequate amounts of Omega 3, Omega 6 and Protein in 14 ounces.