Nutrient Comparison: Cooked Chinese Broccoli VS Toasted Sunflower Seeds per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Chinese Broccoli 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 Cooked Chinese Broccoli vs Toasted Sunflower Seeds:
- 1 kilogram of Cooked Chinese Broccoli has more Vitamin A and 20.1 times more Vitamin C than Toasted Sunflower Seeds.
- While 1 kg of Toasted Sunflower Seed Kernels no Salt contains 3.4 times more Vitamin B1, 2 times more Vitamin B2, 9.6 times more Vitamin B3, 44.4 times more Vitamin B5, 11.5 times more Vitamin B6 and 2.4 times more Vitamin B9 than Cooked Chinese Broccoli.
- 1 kilogram of Toasted Sunflower Seeds have insufficient amounts of Vitamin A and Vitamin C
- Both Cooked Chinese Broccoli as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Chinese Broccoli vs Toasted Sunflower Seeds:
- 1 kilogram of Cooked Chinese Broccoli has 1.8 times more Calcium and 93.5 times more Water than Toasted Sunflower Seeds.
- While 1 kg of Toasted Sunflower Seed Kernels no Salt contains 30.1 times more Copper, 12.2 times more Iron, 7.2 times more Magnesium, 8 times more Manganese, 28.2 times more Phosphorus, 1.9 times more Potassium and 13.6 times more Zinc than Cooked Chinese Broccoli.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Chinese Broccoli has 3.3 times more Omega 3 than Toasted Sunflower Seeds.
- While 1 kg of Toasted Sunflower Seed Kernels no Salt contains 28.1 times more Energy, 78.9 times more Fat, 54.1 times more Saturated Fat, 492 times more Omega 6, 5.4 times more Carbohydrate, 4.6 times more Fiber and 15.1 times more Protein than Cooked Chinese Broccoli.
- 1 kilogram of Cooked Chinese Broccoli provide inadequate amounts of Energy and Omega 6