Nutrient Comparison: Brazilnuts VS Cooked Vegetable Macaroni per 1 kg
Compare the macro and micronutrient content in 1 kg of Brazilnuts versus 1 kg of Cooked Vegetable Macaroni to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Brazilnuts vs Cooked Vegetable Macaroni:
- 1 kilogram of Brazilnuts has 5.5 times more Vitamin B1, 4.2 times more Vitamin B6 and 26.9 times more Vitamin E than Cooked Vegetable Macaroni.
- While 1 kg of Cooked Enriched Vegetable Macaroni contains 1.7 times more Vitamin B2, 3.6 times more Vitamin B3, 1.9 times more Vitamin B5 and 3 times more Vitamin B9 than Dried Brazilnuts.
- 1 kilogram of Brazilnuts have insufficient amounts of Vitamin B3
- 1 kilogram of Cooked Vegetable Macaroni have insufficient amounts of Vitamin B6 and Vitamin E
- Both Dried Brazilnuts as well as Cooked Enriched Vegetable Macaroni have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Brazilnuts vs Cooked Vegetable Macaroni:
- 1 kilogram of Brazilnuts has 14.5 times more Calcium, 18.9 times more Copper, 5 times more Iron, 19.8 times more Magnesium, 1.2 times more Manganese, 14.5 times more Phosphorus, 21.3 times more Potassium, 96.8 times more Selenium and 9.2 times more Zinc than Cooked Vegetable Macaroni.
- 1 kilogram of Cooked Vegetable Macaroni lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Brazilnuts has 5.1 times more Energy, 610 times more Fat, 1008.4 times more Saturated Fat, 7.2 times more Omega 3, 624.7 times more Omega 6, 2 times more Sugars, 1.7 times more Fiber and 3.2 times more Protein than Cooked Vegetable Macaroni.
- While 1 kg of Cooked Enriched Vegetable Macaroni contains 2.3 times more Carbohydrate than Dried Brazilnuts.
- 1 kilogram of Cooked Vegetable Macaroni provide inadequate amounts of Omega 3 and Omega 6