Nutrient Comparison: Boiled Chickpeas VS Carob flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Chickpeas versus 5 oz of Carob flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Chickpeas vs Carob flour:
- 5 ounces of Boiled Chickpeas have 2.2 times more Vitamin B1, 6.1 times more Vitamin B5, 5.9 times more Vitamin B9 and more Vitamin K than Carob flour.
- While 5 oz of Carob flour contain 7.3 times more Vitamin B2, 3.6 times more Vitamin B3, 2.6 times more Vitamin B6 and 1.8 times more Vitamin E than Boiled Chickpeas .
- 5 ounces of Carob flour have insufficient amounts of Vitamin B5 and Vitamin K
- Both Boiled Chickpeas as well as Carob flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled Chickpeas vs Carob flour:
- 5 ounces of Boiled Chickpeas have 2 times more Manganese, 2.1 times more Phosphorus and 1.7 times more Zinc than Carob flour.
- While 5 oz of Carob flour contain 7.1 times more Calcium, 1.6 times more Copper, 2.8 times more Potassium, 1.4 times more Selenium and 5 times more Sodium than Boiled Chickpeas .
- Both Boiled Chickpeas and Carob flour contain similar levels of Iron and Magnesium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Chickpeas have 4 times more Fat, 10.8 times more Omega 3, 5.3 times more Omega 6 and 1.9 times more Protein than Carob flour.
- While 5 oz of Carob flour contain 1.4 times more Energy, 3.2 times more Carbohydrate, 10.2 times more Sugars and 5.2 times more Fiber than Boiled Chickpeas .
- 5 ounces of Carob flour provide inadequate amounts of Omega 3 and Omega 6