Nutrient Comparison: Whole Sorghum Flour VS Toasted Sunflower Seeds per 1 kg
Compare the macro and micronutrient content in 1 kg of Whole Sorghum Flour versus 1 kg of Toasted Sunflower Seeds to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Whole Sorghum Flour vs Toasted Sunflower Seeds:
- 1 kg of Toasted Sunflower Seed Kernels no Salt contains 4.7 times more Vitamin B2, 13.1 times more Vitamin B5, 2.5 times more Vitamin B6 and 9.5 times more Vitamin B9 than Whole-grain Sorghum Flour.
- Both Whole Sorghum Flour and Toasted Sunflower Seeds provide similar amounts of Vitamin B1 and Vitamin B3 per one kilogram.
- Both Whole-grain Sorghum Flour as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Whole Sorghum Flour vs Toasted Sunflower Seeds:
- 1 kg of Toasted Sunflower Seed Kernels no Salt contains 4.8 times more Calcium, 7.2 times more Copper, 2.2 times more Iron, 1.7 times more Manganese, 4.2 times more Phosphorus, 1.5 times more Potassium and 3.3 times more Zinc than Whole-grain Sorghum Flour.
- Both Whole Sorghum Flour and Toasted Sunflower Seeds contain similar levels of Magnesium per one kilogram.
- 1 kilogram of Whole Sorghum Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Whole Sorghum Flour has 3.7 times more Carbohydrate than Toasted Sunflower Seeds.
- While 1 kg of Toasted Sunflower Seed Kernels no Salt contains 1.7 times more Energy, 17 times more Fat, 11.3 times more Saturated Fat, 1.3 times more Omega 3, 28 times more Omega 6, 1.7 times more Fiber and 2 times more Protein than Whole-grain Sorghum Flour.