Nutrient Comparison: Roasted Cashews VS Boiled Buckwheat per 14 oz
Compare the macro and micronutrient content in 14 oz of Roasted Cashews versus 14 oz of Boiled Buckwheat to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Roasted Cashews vs Boiled Buckwheat:
- 14 ounces of Roasted Cashews have 5 times more Vitamin B1, 5.1 times more Vitamin B2, 1.5 times more Vitamin B3, 3.4 times more Vitamin B5, 3.3 times more Vitamin B6, 4.9 times more Vitamin B9, 10.2 times more Vitamin E and 18.3 times more Vitamin K than Boiled Buckwheat.
- 14 ounces of Boiled Buckwheat have insufficient amounts of Vitamin E and Vitamin K
- Both Dry Roasted Cashew Nuts as well as Cooked Buckwheat Groats have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Roasted Cashews vs Boiled Buckwheat:
- 14 ounces of Roasted Cashews have 6.4 times more Calcium, 15.2 times more Copper, 7.5 times more Iron, 5.1 times more Magnesium, 2 times more Manganese, 7 times more Phosphorus, 6.4 times more Potassium, 5.3 times more Selenium and 9.2 times more Zinc than Boiled Buckwheat.
- While 14 oz of Cooked Buckwheat Groats contain 44.5 times more Water than Dry Roasted Cashew Nuts.
- 14 ounces of Boiled Buckwheat lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Roasted Cashews have 6.2 times more Energy, 74.8 times more Fat, 68.3 times more Saturated Fat, 11.5 times more Omega 3, 44 times more Omega 6, 1.6 times more Carbohydrate, 5.6 times more Sugars and 4.5 times more Protein than Boiled Buckwheat.
- Both Roasted Cashews and Boiled Buckwheat offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Boiled Buckwheat provide inadequate amounts of Omega 3 and Omega 6