Nutrient Comparison: Palm Oil VS Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying per 14 oz
Compare the macro and micronutrient content in 14 oz of Palm Oil versus 14 oz of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Palm Oil vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 14 oz of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 15.3 times more Vitamin K than Palm Oil.
- Both Palm Oil and Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide similar amounts of Vitamin E per 14 ounces.
- Both Palm Oil as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin B12 and Vitamin C in 14 ounces.
Comparing minerals per 14 ounces for Palm Oil vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- Both Palm Oil and Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have similar amounts of minerals per 14 oz
- Both Palm Oil as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Phosphorus, Potassium, Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Palm Oil have 6.5 times more Saturated Fat than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 14 oz of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 32 times more Omega 3 and 2 times more Omega 6 than Palm Oil.
- Both Palm Oil and Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying offer comparable quantities of Energy and Fat per 14 ounces.
- Both Palm Oil as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate, Fiber and Protein in 14 ounces.