Nutrient Comparison: Roasted Cashews VS Sour Cucumber Pickles per 14 oz
Compare the macro and micronutrient content in 14 oz of Roasted Cashews versus 14 oz of Sour Cucumber Pickles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Roasted Cashews vs Sour Cucumber Pickles:
- 14 ounces of Roasted Cashews have more Vitamin B1, 20 times more Vitamin B2, more Vitamin B3, 32.1 times more Vitamin B5, 28.4 times more Vitamin B6, 69 times more Vitamin B9 and 10.2 times more Vitamin E than Sour Cucumber Pickles.
- While 14 oz of Sour Cucumber Pickles contain 1.4 times more Vitamin K than Dry Roasted Cashew Nuts.
- 14 ounces of Sour Cucumber Pickles have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin E
- Both Dry Roasted Cashew Nuts as well as Sour Cucumber Pickles 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 Sour Cucumber Pickles:
- 14 ounces of Roasted Cashews have more Calcium, 26.1 times more Copper, 15 times more Iron, 65 times more Magnesium, 75.1 times more Manganese, 35 times more Phosphorus, 24.6 times more Potassium, more Selenium and 280 times more Zinc than Sour Cucumber Pickles.
- While 14 oz of Sour Cucumber Pickles contain 75.5 times more Sodium and 55.3 times more Water than Dry Roasted Cashew Nuts.
- 14 ounces of Sour Cucumber Pickles lack sufficient amounts of Calcium, Magnesium, Manganese, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Roasted Cashews have 52.2 times more Energy, 231.8 times more Fat, 176.1 times more Saturated Fat, 3.5 times more Omega 3, 225.3 times more Omega 6, 14.5 times more Carbohydrate, 4.7 times more Sugars, 2.5 times more Fiber and 46.4 times more Protein than Sour Cucumber Pickles.
- 14 ounces of Sour Cucumber Pickles provide inadequate amounts of Energy, Omega 6, Carbohydrate and Protein