Nutrient Comparison: Roasted Sunflower Seeds VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Roasted Sunflower Seeds versus 1 kg of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Roasted Sunflower Seeds vs Cooking Wine:
- 1 kilogram of Roasted Sunflower Seeds has more Vitamin B1, 24.6 times more Vitamin B2, 70.4 times more Vitamin B3, 40.2 times more Vitamin B6, 237 times more Vitamin B9, more Vitamin E and more Vitamin K than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin E and Vitamin K
- Both Dry Roasted Sunflower Seed Kernels no Salt as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Roasted Sunflower Seeds vs Cooking Wine:
- 1 kilogram of Roasted Sunflower Seeds has 7.8 times more Calcium, 166.4 times more Copper, 9.5 times more Iron, 12.9 times more Magnesium, 77 times more Phosphorus, 9.7 times more Potassium, 396.5 times more Selenium and 66.1 times more Zinc than Cooking Wine.
- While 1 kg of Cooking Wine contains 208.7 times more Sodium and 74.1 times more Water than Dry Roasted Sunflower Seed Kernels no Salt.
- 1 kilogram of Cooking Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Roasted Sunflower Seeds has 11.6 times more Energy, more Fat, more Saturated Fat, more Omega 3, more Omega 6, 3.8 times more Carbohydrate, 1.8 times more Sugars, more Fiber and 38.7 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein