Nutrient Comparison: Roasted Cashews VS Frozen Mixed Vegetables per 1 kg
Compare the macro and micronutrient content in 1 kg of Roasted Cashews versus 1 kg of Frozen Mixed Vegetables to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Roasted Cashews vs Frozen Mixed Vegetables:
- 1 kilogram of Roasted Cashews has 1.6 times more Vitamin B1, 2.4 times more Vitamin B2, 7.5 times more Vitamin B5, 2.7 times more Vitamin B6 and 2.4 times more Vitamin B9 than Frozen Mixed Vegetables.
- While 1 kg of Frozen Mixed Vegetables, Unprepared contains more Vitamin A and more Vitamin C than Dry Roasted Cashew Nuts.
- Both Roasted Cashews and Frozen Mixed Vegetables provide similar amounts of Vitamin B3 per one kilogram.
- 1 kilogram of Roasted Cashews have insufficient amounts of Vitamin A and Vitamin C
- Both Dry Roasted Cashew Nuts as well as Frozen Mixed Vegetables, Unprepared have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Roasted Cashews vs Frozen Mixed Vegetables:
- 1 kilogram of Roasted Cashews has 1.8 times more Calcium, 23.9 times more Copper, 6.3 times more Iron, 10.8 times more Magnesium, 3.4 times more Manganese, 8.3 times more Phosphorus, 2.7 times more Potassium, 29.3 times more Selenium and 12.4 times more Zinc than Frozen Mixed Vegetables.
- While 1 kg of Frozen Mixed Vegetables, Unprepared contains 2.9 times more Sodium and 48.3 times more Water than Dry Roasted Cashew Nuts.
- 1 kilogram of Frozen Mixed Vegetables lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Roasted Cashews has 8 times more Energy, 89.1 times more Fat, 93.4 times more Saturated Fat, 2.6 times more Omega 3, 44.3 times more Omega 6, 2.4 times more Carbohydrate and 4.6 times more Protein than Frozen Mixed Vegetables.
- While 1 kg of Frozen Mixed Vegetables, Unprepared contains 1.3 times more Fiber than Dry Roasted Cashew Nuts.
- 1 kilogram of Frozen Mixed Vegetables provide inadequate amounts of Omega 6