Nutrient Comparison: Boiled Sprouted Peas VS Acorn Flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Boiled Sprouted Peas 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 Sprouted Peas vs Acorn Flour:
- 1 pound of Boiled Sprouted Peas has 1.5 times more Vitamin B1, 1.9 times more Vitamin B2 and more Vitamin C than Acorn Flour.
- While 1 lb of Full fat Acorn Flour contains 2.2 times more Vitamin B3, 1.4 times more Vitamin B5, 5.4 times more Vitamin B6 and 3.2 times more Vitamin B9 than Boiled and Drained Sprouted Peas.
- 1 pound of Acorn Flour have insufficient amounts of Vitamin C
- Both Boiled and Drained Sprouted Peas 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 Boiled Sprouted Peas vs Acorn Flour:
- 1 pound of Boiled Sprouted Peas has 1.4 times more Iron, 1.2 times more Zinc and 12.4 times more Water than Acorn Flour.
- While 1 lb of Full fat Acorn Flour contains 1.7 times more Calcium, 30.6 times more Copper, 2.7 times more Magnesium, 5.4 times more Manganese, 4.3 times more Phosphorus and 2.7 times more Potassium than Boiled and Drained Sprouted Peas.
Comparison of macro-nutrients per 1 pound:
- 1 lb of Full fat Acorn Flour contains 5.1 times more Energy, 59.2 times more Fat, 43.6 times more Saturated Fat, 29.8 times more Omega 6 and 3.2 times more Carbohydrate than Boiled and Drained Sprouted Peas.
- Both Boiled Sprouted Peas and Acorn Flour offer comparable quantities of Protein per one pound.
- 1 pound of Boiled Sprouted Peas provide inadequate amounts of Omega 6