Nutrient Comparison: Boiled Bulgur VS Roasted Cashews per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Bulgur versus 1 kg of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled Bulgur vs Roasted Cashews:
- 1 kg of Dry Roasted Cashew Nuts contains 3.5 times more Vitamin B1, 7.1 times more Vitamin B2, 1.4 times more Vitamin B3, 3.5 times more Vitamin B5, 3.1 times more Vitamin B6, 3.8 times more Vitamin B9, 92 times more Vitamin E and 69.4 times more Vitamin K than Cooked Bulgur.
- 1 kilogram of Boiled Bulgur have insufficient amounts of Vitamin E and Vitamin K
- Both Cooked Bulgur as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Boiled Bulgur vs Roasted Cashews:
- 1 kilogram of Boiled Bulgur has 45.7 times more Water than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 4.5 times more Calcium, 29.6 times more Copper, 6.3 times more Iron, 8.1 times more Magnesium, 1.4 times more Manganese, 12.3 times more Phosphorus, 8.3 times more Potassium, 19.5 times more Selenium and 9.8 times more Zinc than Cooked Bulgur.
- 1 kilogram of Boiled Bulgur lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled Bulgur has 1.5 times more Fiber than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 6.9 times more Energy, 193.1 times more Fat, 218 times more Saturated Fat, 40.3 times more Omega 3, 81.5 times more Omega 6, 1.8 times more Carbohydrate, 50.1 times more Sugars and 5 times more Protein than Cooked Bulgur.
- 1 kilogram of Boiled Bulgur provide inadequate amounts of Omega 3 and Omega 6