Nutrient Comparison: Cooked Pasta with Salt VS Acorn Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Pasta with Salt versus 1 kg of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Pasta with Salt vs Acorn Flour:
- 1 kg of Full fat Acorn Flour contains 7.3 times more Vitamin B1, 7.7 times more Vitamin B2, 6 times more Vitamin B3, 8.3 times more Vitamin B5, 14 times more Vitamin B6 and 16.3 times more Vitamin B9 than Cooked Pasta with Salt.
- 1 kilogram of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B9
- Both Cooked Pasta with Salt as well as Full fat Acorn Flour have insufficient amounts of Vitamin B12 and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Cooked Pasta with Salt vs Acorn Flour:
- 1 kilogram of Cooked Pasta with Salt has more Sodium than Acorn Flour.
- While 1 kg of Full fat Acorn Flour contains 6.1 times more Calcium, 6.1 times more Copper, 2.4 times more Iron, 6.1 times more Magnesium, 5.4 times more Manganese, 1.8 times more Phosphorus, 16.2 times more Potassium and 1.3 times more Zinc than Cooked Pasta with Salt.
- 1 kilogram of Cooked Pasta with Salt lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Full fat Acorn Flour contains 3.2 times more Energy, 32.4 times more Fat, 22.3 times more Saturated Fat, 19.7 times more Omega 6, 1.8 times more Carbohydrate and 1.3 times more Protein than Cooked Pasta with Salt.
- 1 kilogram of Cooked Pasta with Salt provide inadequate amounts of Omega 6