Nutrient Comparison: Cooked Short-grain White Rice VS Cauliflower per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Short-grain White Rice versus 1 kg of Cauliflower to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Short-grain White Rice vs Cauliflower:
- 1 kg of Raw Cauliflower contains 2.5 times more Vitamin B1, 3.8 times more Vitamin B2, 1.3 times more Vitamin B3, 1.7 times more Vitamin B5, 3.1 times more Vitamin B6, 28.5 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
- 1 kilogram of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Short-grain White Rice as well as Raw Cauliflower have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Short-grain White Rice vs Cauliflower:
- 1 kilogram of Cooked Short-grain White Rice has 1.8 times more Copper, 2.3 times more Manganese and 1.5 times more Zinc than Cauliflower.
- While 1 kg of Raw Cauliflower contains 22 times more Calcium, 2.1 times more Iron, 1.9 times more Magnesium, 1.3 times more Phosphorus, 11.5 times more Potassium, more Sodium and 1.3 times more Water than Cooked Short-grain White Rice.
- 1 kilogram of Cooked Short-grain White Rice lack sufficient amounts of Calcium, Magnesium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Short-grain White Rice has 5.2 times more Energy, 5.8 times more Carbohydrate and 1.2 times more Protein than Cauliflower.
- 1 kilogram of Cauliflower provide inadequate amounts of Energy
- Both Cooked Short-grain White Rice as well as Raw Cauliflower provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.