Nutrient Comparison: Dried Beechnuts VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Dried Beechnuts versus 1 kg of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Dried Beechnuts vs Cooking Wine:
- 1 kilogram of Dried Beechnuts has more Vitamin B1, 37.1 times more Vitamin B2, 8.8 times more Vitamin B3, 34.2 times more Vitamin B6, 113 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Dried Beechnuts as well as Cooking Wine have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Dried Beechnuts vs Cooking Wine:
- 1 kilogram of Dried Beechnuts has 60.9 times more Copper, 6.2 times more Iron, 11.6 times more Potassium and 4.5 times more Zinc than Cooking Wine.
- While 1 kg of Cooking Wine contains more Magnesium, more Phosphorus, 16.5 times more Sodium and 13.5 times more Water than Dried Beechnuts.
- 1 kilogram of Dried Beechnuts lack sufficient amounts of Magnesium and Phosphorus
- 1 kilogram of Cooking Wine lack sufficient amounts of Copper and Zinc
- Both Dried Beechnuts as well as Cooking Wine lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Dried Beechnuts has 11.5 times more Energy, more Fat, more Saturated Fat, more Omega 3, more Omega 6, 5.3 times more Carbohydrate and 12.4 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein