Nutrient Comparison: Frozen Edamame VS Boiled Eggplant per 5 oz
Compare the macro and micronutrient content in 5 oz of Frozen Edamame versus 5 oz of Boiled Eggplant to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Frozen Edamame vs Boiled Eggplant:
- 5 ounces of Frozen Edamame have 2 times more Vitamin B1, 13.3 times more Vitamin B2, 1.5 times more Vitamin B3, 7.1 times more Vitamin B5, 1.6 times more Vitamin B6, 21.6 times more Vitamin B9, 7.5 times more Vitamin C, 1.8 times more Vitamin E and 10.8 times more Vitamin K than Boiled Eggplant.
- 5 ounces of Boiled Eggplant have insufficient amounts of Vitamin B2, Vitamin B5 and Vitamin C
Comparing minerals per 5 ounces for Frozen Edamame vs Boiled Eggplant:
- 5 ounces of Frozen Edamame have 10 times more Calcium, 5.5 times more Copper, 8.4 times more Iron, 5.5 times more Magnesium, 8.9 times more Manganese, 10.7 times more Phosphorus, 3.9 times more Potassium and 11 times more Zinc than Boiled Eggplant.
- Both Frozen Edamame and Boiled Eggplant contain similar levels of Water per five ounces.
- 5 ounces of Boiled Eggplant lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Frozen Edamame have 3.1 times more Energy, 20.6 times more Fat, 1.9 times more Fiber and 13.5 times more Protein than Boiled Eggplant.
- While 5 oz of Boiled and Drained Eggplant contain 1.3 times more Sugars than Frozen Edamame, Unprepared.
- Both Frozen Edamame and Boiled Eggplant offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Boiled Eggplant provide inadequate amounts of Energy and Protein