Nutrient Comparison: Baked Butternut Winter Squash VS Acorn Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Butternut Winter Squash versus 14 oz of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Butternut Winter Squash vs Acorn Flour:
- 14 ounces of Baked Butternut Winter Squash have 186 times more Vitamin A and more Vitamin C than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 2 times more Vitamin B1, 9.1 times more Vitamin B2, 2.5 times more Vitamin B3, 2.6 times more Vitamin B5, 5.5 times more Vitamin B6 and 6 times more Vitamin B9 than Baked Butternut Winter Squash.
- 14 ounces of Baked Butternut Winter Squash have insufficient amounts of Vitamin B2
- 14 ounces of Acorn Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Baked Butternut Winter Squash as well as Full fat Acorn Flour have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Baked Butternut Winter Squash vs Acorn Flour:
- 14 ounces of Baked Butternut Winter Squash have 14.6 times more Water than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 9.4 times more Copper, 2 times more Iron, 3.8 times more Magnesium, 10.1 times more Manganese, 3.8 times more Phosphorus, 2.5 times more Potassium and 4.9 times more Zinc than Baked Butternut Winter Squash.
- Both Baked Butternut Winter Squash and Acorn Flour contain similar levels of Calcium per 14 ounces.
- 14 ounces of Baked Butternut Winter Squash lack sufficient amounts of Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Full fat Acorn Flour contain 12.5 times more Energy, 335.2 times more Fat, 206.5 times more Saturated Fat, 415.2 times more Omega 6, 5.2 times more Carbohydrate and 8.3 times more Protein than Baked Butternut Winter Squash.
- 14 ounces of Baked Butternut Winter Squash provide inadequate amounts of Energy, Omega 6 and Protein