Nutrient Comparison: Cooked Guava Sauce VS Groundcherries per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Guava Sauce versus 14 oz of Groundcherries to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Guava Sauce vs Groundcherries:
- 14 ounces of Cooked Guava Sauce have 13.3 times more Vitamin C than Groundcherries.
- While 14 oz of Raw Groundcherries contain 2.6 times more Vitamin A, 4.2 times more Vitamin B1, 3.1 times more Vitamin B2 and 6.7 times more Vitamin B3 than Cooked Guava Sauce.
- 14 ounces of Cooked Guava Sauce have insufficient amounts of Vitamin A and Vitamin B2
- Both Cooked Guava Sauce as well as Raw Groundcherries have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Guava Sauce vs Groundcherries:
- 14 oz of Raw Groundcherries contain 5.6 times more Iron and 3.6 times more Phosphorus than Cooked Guava Sauce.
- Both Cooked Guava Sauce and Groundcherries contain similar levels of Water per 14 ounces.
- 14 ounces of Cooked Guava Sauce lack sufficient amounts of Phosphorus
- Both Cooked Guava Sauce as well as Raw Groundcherries lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Groundcherries contain 5.9 times more Protein than Cooked Guava Sauce.
- Both Cooked Guava Sauce and Groundcherries offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Cooked Guava Sauce provide inadequate amounts of Protein
- Both Cooked Guava Sauce as well as Raw Groundcherries provide inadequate amounts of Energy in 14 ounces.