Nutrient Comparison: Sweeteners, for baking, brown, contains sugar and sucralose VS Almond paste per 14 oz
Compare the macro and micronutrient content in 14 oz of Sweeteners, for baking, brown, contains sugar and sucralose versus 14 oz of Almond paste to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Sweeteners, for baking, brown, contains sugar and sucralose vs Almond paste:
- 14 oz of Almond paste contain 5.5 times more Vitamin B1, 27.6 times more Vitamin B2 and 17.8 times more Vitamin B3 than Sweeteners, for baking, brown, contains sugar and sucralose.
- Both Sweeteners, for baking, brown, contains sugar and sucralose and Almond paste provide similar amounts of Vitamin B5 and Vitamin B6 per 14 ounces.
- 14 ounces of Sweeteners, for baking, brown, contains sugar and sucralose have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B3
Comparing minerals per 14 ounces for Sweeteners, for baking, brown, contains sugar and sucralose vs Almond paste:
- 14 oz of Almond paste contain 2.7 times more Calcium, 5.5 times more Copper, 13 times more Magnesium, 13 times more Manganese, 129 times more Phosphorus, 2.4 times more Potassium and 18.5 times more Zinc than Sweeteners, for baking, brown, contains sugar and sucralose.
- Both Sweeteners, for baking, brown, contains sugar and sucralose and Almond paste contain similar levels of Iron per 14 ounces.
- 14 ounces of Sweeteners, for baking, brown, contains sugar and sucralose lack sufficient amounts of Phosphorus and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Sweeteners, for baking, brown, contains sugar and sucralose have 2 times more Carbohydrate and 1.3 times more Sugars than Almond paste.
- While 14 oz of Almond paste contain more Fat and more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
- Both Sweeteners, for baking, brown, contains sugar and sucralose and Almond paste offer comparable quantities of Energy per 14 ounces.
- 14 ounces of Sweeteners, for baking, brown, contains sugar and sucralose provide inadequate amounts of Protein