Nutrient Comparison: Commercial Whole-wheat Bread VS Acorn Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Commercial Whole-wheat Bread versus 1 kg of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Commercial Whole-wheat Bread vs Acorn Flour:
- 1 kilogram of Commercial Whole-wheat Bread has 2.7 times more Vitamin B1 and 1.9 times more Vitamin B3 than Acorn Flour.
- While 1 kg of Full fat Acorn Flour contains 1.4 times more Vitamin B5, 3.2 times more Vitamin B6 and 2.7 times more Vitamin B9 than Commercially Prepared Whole-wheat Bread.
- Both Commercial Whole-wheat Bread and Acorn Flour provide similar amounts of Vitamin B2 per one kilogram.
- Both Commercially Prepared Whole-wheat Bread as well as Full fat Acorn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Commercial Whole-wheat Bread vs Acorn Flour:
- 1 kilogram of Commercial Whole-wheat Bread has 3.7 times more Calcium, 2 times more Iron, 1.2 times more Manganese, 2.1 times more Phosphorus, more Sodium and 2.8 times more Zinc than Acorn Flour.
- While 1 kg of Full fat Acorn Flour contains 2.7 times more Copper, 1.5 times more Magnesium and 2.8 times more Potassium than Commercially Prepared Whole-wheat Bread.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Commercial Whole-wheat Bread has 1.7 times more Protein than Acorn Flour.
- While 1 kg of Full fat Acorn Flour contains 2 times more Energy, 8.6 times more Fat, 5.4 times more Saturated Fat, 4 times more Omega 6 and 1.3 times more Carbohydrate than Commercially Prepared Whole-wheat Bread.