Nutrient Comparison: Roasted Cashews VS Boiled Buckwheat per 1 kg
Compare the macro and micronutrient content in 1 kg of Roasted Cashews versus 1 kg of Boiled Buckwheat to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Roasted Cashews vs Boiled Buckwheat:
- 1 kilogram of Roasted Cashews has 5 times more Vitamin B1, 5.1 times more Vitamin B2, 1.5 times more Vitamin B3, 3.4 times more Vitamin B5, 3.3 times more Vitamin B6, 4.9 times more Vitamin B9, 10.2 times more Vitamin E and 18.3 times more Vitamin K than Boiled Buckwheat.
- 1 kilogram of Boiled Buckwheat have insufficient amounts of Vitamin E and Vitamin K
- Both Dry Roasted Cashew Nuts as well as Cooked Buckwheat Groats have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Roasted Cashews vs Boiled Buckwheat:
- 1 kilogram of Roasted Cashews has 6.4 times more Calcium, 15.2 times more Copper, 7.5 times more Iron, 5.1 times more Magnesium, 2 times more Manganese, 7 times more Phosphorus, 6.4 times more Potassium, 5.3 times more Selenium and 9.2 times more Zinc than Boiled Buckwheat.
- While 1 kg of Cooked Buckwheat Groats contains 44.5 times more Water than Dry Roasted Cashew Nuts.
- 1 kilogram of Boiled Buckwheat lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Roasted Cashews has 6.2 times more Energy, 74.8 times more Fat, 68.3 times more Saturated Fat, 11.5 times more Omega 3, 44 times more Omega 6, 1.6 times more Carbohydrate, 5.6 times more Sugars and 4.5 times more Protein than Boiled Buckwheat.
- Both Roasted Cashews and Boiled Buckwheat offer comparable quantities of Fiber per one kilogram.
- 1 kilogram of Boiled Buckwheat provide inadequate amounts of Omega 3 and Omega 6