Nutrient Comparison: Boiled Mung Beans with Salt VS Roasted Cashews per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Mung Beans with Salt 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 Mung Beans with Salt vs Roasted Cashews:
- 1 kilogram of Boiled Mung Beans with Salt has 2.3 times more Vitamin B9 than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 3.3 times more Vitamin B2, 2.4 times more Vitamin B3, 3 times more Vitamin B5, 3.8 times more Vitamin B6, 6.1 times more Vitamin E and 12.9 times more Vitamin K than Boiled Mung Beans with Salt.
- Both Boiled Mung Beans with Salt and Roasted Cashews provide similar amounts of Vitamin B1 per one kilogram.
- 1 kilogram of Boiled Mung Beans with Salt have insufficient amounts of Vitamin E
- Both Boiled Mung Beans with Salt 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 Mung Beans with Salt vs Roasted Cashews:
- 1 kilogram of Boiled Mung Beans with Salt has 14.9 times more Sodium than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 1.7 times more Calcium, 14.2 times more Copper, 4.3 times more Iron, 5.4 times more Magnesium, 2.8 times more Manganese, 4.9 times more Phosphorus, 2.1 times more Potassium, 4.7 times more Selenium and 6.7 times more Zinc than Boiled Mung Beans with Salt.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled Mung Beans with Salt has 2.5 times more Fiber than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 5.5 times more Energy, 122 times more Fat, 78.9 times more Saturated Fat, 17.9 times more Omega 3, 64.4 times more Omega 6, 1.7 times more Carbohydrate, 2.5 times more Sugars and 2.2 times more Protein than Boiled Mung Beans with Salt.
- 1 kilogram of Boiled Mung Beans with Salt provide inadequate amounts of Omega 3 and Omega 6