Nutrient Comparison: Whole Soft Wheat Flour VS Roasted Cashews per 1 kg
Compare the macro and micronutrient content in 1 kg of Whole Soft Wheat Flour versus 1 kg of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Whole Soft Wheat Flour vs Roasted Cashews:
- 1 kilogram of Whole Soft Wheat Flour has 1.5 times more Vitamin B1 and 3.8 times more Vitamin B3 than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 1.3 times more Vitamin B6, 2.5 times more Vitamin B9, 1.7 times more Vitamin E and 18.3 times more Vitamin K than Soft Wheat Whole Grain Flour.
- Both Whole Soft Wheat Flour and Roasted Cashews provide similar amounts of Vitamin B2 and Vitamin B5 per one kilogram.
- 1 kilogram of Whole Soft Wheat Flour have insufficient amounts of Vitamin K
- Both Soft Wheat Whole Grain Flour as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin A, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Whole Soft Wheat Flour vs Roasted Cashews:
- 1 kilogram of Whole Soft Wheat Flour has 4.1 times more Manganese than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 1.4 times more Calcium, 4.7 times more Copper, 1.6 times more Iron, 2.2 times more Magnesium, 1.5 times more Phosphorus, 1.4 times more Potassium and 1.9 times more Zinc than Soft Wheat Whole Grain Flour.
- Both Whole Soft Wheat Flour and Roasted Cashews contain similar levels of Selenium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Whole Soft Wheat Flour has 2.3 times more Carbohydrate and 4.4 times more Fiber than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 1.7 times more Energy, 23.8 times more Fat, 21.3 times more Saturated Fat, 4.9 times more Sugars and 1.6 times more Protein than Soft Wheat Whole Grain Flour.