Nutrient Comparison: Acorn Flour VS Cooked Whole-wheat Pasta per 1 lb
Compare the macro and micronutrient content in 1 lb of Acorn Flour versus 1 lb of Cooked Whole-wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Acorn Flour vs Cooked Whole-wheat Pasta:
- 1 pound of Acorn Flour has 1.6 times more Vitamin B2, 3.5 times more Vitamin B5, 7.4 times more Vitamin B6 and 5.4 times more Vitamin B9 than Cooked Whole-wheat Pasta.
- While 1 lb of Cooked Whole-wheat Pasta contains 1.3 times more Vitamin B3 than Full fat Acorn Flour.
- Both Acorn Flour and Cooked Whole-wheat Pasta provide similar amounts of Vitamin B1 per one pound.
- Both Full fat Acorn Flour as well as Cooked Whole-wheat Pasta have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one pound.
Comparing minerals per 1 pound for Acorn Flour vs Cooked Whole-wheat Pasta:
- 1 pound of Acorn Flour has 3.3 times more Calcium, 2.7 times more Copper, 2 times more Magnesium, 1.3 times more Manganese and 7.4 times more Potassium than Cooked Whole-wheat Pasta.
- While 1 lb of Cooked Whole-wheat Pasta contains 1.4 times more Iron and 2.1 times more Zinc than Full fat Acorn Flour.
- Both Acorn Flour and Cooked Whole-wheat Pasta contain similar levels of Phosphorus per one pound.
- 1 pound of Cooked Whole-wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Acorn Flour has 3.4 times more Energy, 17.6 times more Fat, 16.1 times more Saturated Fat, 10.8 times more Omega 6, 1.8 times more Carbohydrate and 1.3 times more Protein than Cooked Whole-wheat Pasta.