Nutrient Comparison: Cooking Wine VS Toasted Sunflower Seeds per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooking Wine versus 1 kg of Toasted Sunflower Seeds to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooking Wine vs Toasted Sunflower Seeds:
- 1 kg of Toasted Sunflower Seed Kernels no Salt contains more Vitamin B1, 28.5 times more Vitamin B2, 42 times more Vitamin B3, 40.3 times more Vitamin B6 and 238 times more Vitamin B9 than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Cooking Wine as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooking Wine vs Toasted Sunflower Seeds:
- 1 kilogram of Cooking Wine has 208.7 times more Sodium and 88.9 times more Water than Toasted Sunflower Seeds.
- While 1 kg of Toasted Sunflower Seed Kernels no Salt contains 6.3 times more Calcium, 166.7 times more Copper, 17 times more Iron, 12.9 times more Magnesium, 77.2 times more Phosphorus, 5.6 times more Potassium and 66.3 times more Zinc than Cooking Wine.
- 1 kilogram of Cooking Wine lack sufficient amounts of Calcium, Copper and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Toasted Sunflower Seed Kernels no Salt contains 12.4 times more Energy, more Fat, more Saturated Fat, more Omega 3, more Omega 6, 3.3 times more Carbohydrate, more Fiber and 34.4 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein