Nutrient Comparison: Acorn Flour VS Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 14 oz
Compare the macro and micronutrient content in 14 oz of Acorn Flour versus 14 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Acorn Flour vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 14 ounces of Acorn Flour have 2.4 times more Vitamin B1, 2.4 times more Vitamin B2, 23.6 times more Vitamin B3, 8.5 times more Vitamin B5, 9.7 times more Vitamin B6 and 6 times more Vitamin B9 than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3
- Both Full fat Acorn Flour as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 14 ounces.
Comparing minerals per 14 ounces for Acorn Flour vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 14 ounces of Acorn Flour have 2.9 times more Copper, 3 times more Magnesium, 2.8 times more Manganese and 4.8 times more Potassium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 14 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 4.7 times more Calcium, 1.3 times more Iron, 1.3 times more Zinc and 13.8 times more Water than Full fat Acorn Flour.
- Both Acorn Flour and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Phosphorus per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Acorn Flour have 6.4 times more Energy, 7.2 times more Fat, 4.9 times more Saturated Fat, 4 times more Omega 6 and 19.2 times more Carbohydrate than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Acorn Flour and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) offer comparable quantities of Protein per 14 ounces.