Nutrient Comparison: Java-plum VS Cooked Guava Sauce per 1 kg
Compare the macro and micronutrient content in 1 kg of Java-plum versus 1 kg of Cooked Guava Sauce to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Java-plum vs Cooked Guava Sauce:
- 1 kg of Cooked Guava Sauce contains 4.3 times more Vitamin B1, 1.6 times more Vitamin B3, 2.4 times more Vitamin B6 and 10.2 times more Vitamin C than Raw Java-plum.
- 1 kilogram of Java-plum have insufficient amounts of Vitamin B1 and Vitamin B3
- Both Raw Java-plum as well as Cooked Guava Sauce have insufficient amounts of Vitamin A, Vitamin B2 and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Java-plum vs Cooked Guava Sauce:
- 1 kilogram of Java-plum has 2.1 times more Magnesium and 1.5 times more Phosphorus than Cooked Guava Sauce.
- While 1 kg of Cooked Guava Sauce contains 2.8 times more Potassium than Raw Java-plum.
- Both Java-plum and Cooked Guava Sauce contain similar levels of Iron and Water per one kilogram.
- 1 kilogram of Cooked Guava Sauce lack sufficient amounts of Magnesium and Phosphorus
- Both Raw Java-plum as well as Cooked Guava Sauce lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Java-plum has 1.7 times more Energy and 1.6 times more Carbohydrate than Cooked Guava Sauce.
- 1 kilogram of Cooked Guava Sauce provide inadequate amounts of Energy
- Both Raw Java-plum as well as Cooked Guava Sauce provide inadequate amounts of Protein in one kilogram.