Nutrient Comparison: Cooking Wine VS Dried Beechnuts per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooking Wine versus 1 kg of Dried Beechnuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooking Wine vs Dried Beechnuts:
- 1 kg of Dried Beechnuts contains more Vitamin B1, 37.1 times more Vitamin B2, 8.8 times more Vitamin B3, 34.2 times more Vitamin B6, 113 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooking Wine as well as Dried Beechnuts have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cooking Wine vs Dried Beechnuts:
- 1 kilogram of Cooking Wine has more Magnesium, more Phosphorus, 16.5 times more Sodium and 13.5 times more Water than Dried Beechnuts.
- While 1 kg of Dried Beechnuts contains 60.9 times more Copper, 6.2 times more Iron, 11.6 times more Potassium and 4.5 times more Zinc than Cooking Wine.
- 1 kilogram of Cooking Wine lack sufficient amounts of Copper and Zinc
- 1 kilogram of Dried Beechnuts lack sufficient amounts of Magnesium and Phosphorus
- Both Cooking Wine as well as Dried Beechnuts lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Dried Beechnuts contains 11.5 times more Energy, more Fat, more Saturated Fat, more Omega 3, more Omega 6, 5.3 times more Carbohydrate and 12.4 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein