Nutrient Comparison: Carob flour VS Boiled Catjang Cowpeas per 5 oz
Compare the macro and micronutrient content in 5 oz of Carob flour versus 5 oz of Boiled Catjang Cowpeas to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Carob flour vs Boiled Catjang Cowpeas:
- 5 ounces of Carob flour have 10 times more Vitamin B2, 2.7 times more Vitamin B3 and 4 times more Vitamin B6 than Boiled Catjang Cowpeas.
- While 5 oz of Boiled Catjang Cowpeas contain 3.1 times more Vitamin B1, 8.2 times more Vitamin B5 and 4.9 times more Vitamin B9 than Carob flour.
- 5 ounces of Carob flour have insufficient amounts of Vitamin B5
- Both Carob flour as well as Boiled Catjang Cowpeas have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Carob flour vs Boiled Catjang Cowpeas:
- 5 ounces of Carob flour have 13.4 times more Calcium, 2.1 times more Copper, 2.2 times more Potassium, 2.1 times more Selenium and 1.8 times more Sodium than Boiled Catjang Cowpeas.
- While 5 oz of Boiled Catjang Cowpeas contain 1.8 times more Magnesium, 1.8 times more Phosphorus and 2 times more Zinc than Carob flour.
- Both Carob flour and Boiled Catjang Cowpeas contain similar levels of Iron and Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Carob flour have 1.9 times more Energy, 4.4 times more Carbohydrate and 11.1 times more Fiber than Boiled Catjang Cowpeas.
- While 5 oz of Boiled Catjang Cowpeas contain 27.8 times more Omega 3 and 1.8 times more Protein than Carob flour.
- 5 ounces of Carob flour provide inadequate amounts of Omega 3
- Both Carob flour as well as Boiled Catjang Cowpeas provide inadequate amounts of Omega 6 in five ounces.