Nutrient Comparison: Boiled Eggplant VS Acorn Flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Boiled Eggplant versus 1 lb of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Boiled Eggplant vs Acorn Flour:
- 1 lb of Full fat Acorn Flour contains 1.9 times more Vitamin B1, 7.7 times more Vitamin B2, 4 times more Vitamin B3, 12.4 times more Vitamin B5, 8 times more Vitamin B6 and 8.1 times more Vitamin B9 than Boiled and Drained Eggplant.
- 1 pound of Boiled Eggplant have insufficient amounts of Vitamin B2 and Vitamin B5
- Both Boiled and Drained Eggplant as well as Full fat Acorn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one pound.
Comparing minerals per 1 pound for Boiled Eggplant vs Acorn Flour:
- 1 pound of Boiled Eggplant has 14.9 times more Water than Acorn Flour.
- While 1 lb of Full fat Acorn Flour contains 7.2 times more Calcium, 10.4 times more Copper, 4.8 times more Iron, 10 times more Magnesium, 15.4 times more Manganese, 6.9 times more Phosphorus, 5.8 times more Potassium and 5.3 times more Zinc than Boiled and Drained Eggplant.
- 1 pound of Boiled Eggplant lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 lb of Full fat Acorn Flour contains 14.3 times more Energy, 131.2 times more Fat, 89.2 times more Saturated Fat, 74.5 times more Omega 6, 6.3 times more Carbohydrate and 9 times more Protein than Boiled and Drained Eggplant.
- 1 pound of Boiled Eggplant provide inadequate amounts of Energy, Omega 6 and Protein