Nutrient Comparison: Leavening agents, baking powder, low-sodium VS Tortillas, ready-to-bake or -fry, flour, refrigerated per 14 oz
Compare the macro and micronutrient content in 14 oz of Leavening agents, baking powder, low-sodium versus 14 oz of Tortillas, ready-to-bake or -fry, flour, refrigerated to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Leavening agents, baking powder, low-sodium vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
- 14 oz of Tortillas, ready-to-bake or -fry, flour, refrigerated contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin K than Leavening agents, baking powder, low-sodium.
- 14 ounces of Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin K
- Both Leavening agents, baking powder, low-sodium as well as Tortillas, ready-to-bake or -fry, flour, refrigerated have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Leavening agents, baking powder, low-sodium vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
- 14 ounces of Leavening agents, baking powder, low-sodium have 29.7 times more Calcium, 2.3 times more Iron, 1.3 times more Magnesium, 33.3 times more Phosphorus, 80.8 times more Potassium and 1.4 times more Zinc than Tortillas, ready-to-bake or -fry, flour, refrigerated.
- While 14 oz of Tortillas, ready-to-bake or -fry, flour, refrigerated contain 5.5 times more Copper, 1.3 times more Manganese, 111.5 times more Selenium and 8.2 times more Sodium than Leavening agents, baking powder, low-sodium.
- 14 ounces of Leavening agents, baking powder, low-sodium lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Tortillas, ready-to-bake or -fry, flour, refrigerated contain 3.2 times more Energy, 20 times more Fat, 40.1 times more Saturated Fat, 7.8 times more Omega 3, 22.9 times more Omega 6, more Sugars, 1.6 times more Fiber and 82 times more Protein than Leavening agents, baking powder, low-sodium.
- Both Leavening agents, baking powder, low-sodium and Tortillas, ready-to-bake or -fry, flour, refrigerated offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Leavening agents, baking powder, low-sodium provide inadequate amounts of Omega 3, Omega 6 and Protein