Nutrient Comparison: Feijoa VS Acorn Flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Feijoa 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 Feijoa vs Acorn Flour:
- 1 pound of Feijoa has more Vitamin C than Acorn Flour.
- While 1 lb of Full fat Acorn Flour contains 24.3 times more Vitamin B1, 8.6 times more Vitamin B2, 8.1 times more Vitamin B3, 4 times more Vitamin B5, 10.3 times more Vitamin B6 and 5 times more Vitamin B9 than Raw Feijoa.
- 1 pound of Feijoa have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B3
- 1 pound of Acorn Flour have insufficient amounts of Vitamin C
- Both Raw Feijoa as well as Full fat Acorn Flour have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Feijoa vs Acorn Flour:
- 1 pound of Feijoa has 13.9 times more Water than Acorn Flour.
- While 1 lb of Full fat Acorn Flour contains 2.5 times more Calcium, 17 times more Copper, 8.6 times more Iron, 12.2 times more Magnesium, 20.8 times more Manganese, 5.4 times more Phosphorus, 4.1 times more Potassium and 10.7 times more Zinc than Raw Feijoa.
- 1 pound of Feijoa lack sufficient amounts of Calcium, Iron and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 lb of Full fat Acorn Flour contains 8.2 times more Energy, 71.8 times more Fat, 37.7 times more Saturated Fat, 54.3 times more Omega 6, 3.6 times more Carbohydrate and 10.5 times more Protein than Raw Feijoa.
- 1 pound of Feijoa provide inadequate amounts of Omega 6 and Protein