Nutrient Comparison: Bread, whole-wheat, prepared from recipe, toasted VS Acorns per 1 kg
Compare the macro and micronutrient content in 1 kg of Bread, whole-wheat, prepared from recipe, toasted versus 1 kg of Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Bread, whole-wheat, prepared from recipe, toasted vs Acorns:
- 1 kilogram of Bread, whole-wheat, prepared from recipe, toasted has 2.4 times more Vitamin B1, 1.9 times more Vitamin B2 and 2.2 times more Vitamin B3 than Acorns.
- While 1 kg of Raw Acorns contains 2.1 times more Vitamin B5, 2.7 times more Vitamin B6 and 1.3 times more Vitamin B9 than Bread, whole-wheat, prepared from recipe, toasted.
- Both Bread, whole-wheat, prepared from recipe, toasted as well as Raw Acorns have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Bread, whole-wheat, prepared from recipe, toasted vs Acorns:
- 1 kilogram of Bread, whole-wheat, prepared from recipe, toasted has 4.3 times more Iron, 1.4 times more Magnesium, 1.5 times more Manganese, 2.6 times more Phosphorus, more Sodium and 3.2 times more Zinc than Acorns.
- While 1 kg of Raw Acorns contains 2.2 times more Copper and 1.6 times more Potassium than Bread, whole-wheat, prepared from recipe, toasted.
- Both Bread, whole-wheat, prepared from recipe, toasted and Acorns contain similar levels of Calcium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Bread, whole-wheat, prepared from recipe, toasted has 1.4 times more Carbohydrate and 1.5 times more Protein than Acorns.
- While 1 kg of Raw Acorns contains 1.3 times more Energy, 4 times more Fat, 3.5 times more Saturated Fat and 1.6 times more Omega 6 than Bread, whole-wheat, prepared from recipe, toasted.