Nutrient Comparison: Ginger Root VS Roasted Almonds per 5 oz
Compare the macro and micronutrient content in 5 oz of Ginger Root versus 5 oz of Roasted Almonds to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Ginger Root vs Roasted Almonds:
- 5 ounces of Ginger Root have more Vitamin C than Roasted Almonds.
- While 5 oz of Dry Roasted Almonds contain 3.1 times more Vitamin B1, 35.2 times more Vitamin B2, 4.8 times more Vitamin B3, 1.6 times more Vitamin B5, 5 times more Vitamin B9 and 91.9 times more Vitamin E than Raw Ginger Root.
- Both Ginger Root and Roasted Almonds provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Ginger Root have insufficient amounts of Vitamin E
- 5 ounces of Roasted Almonds have insufficient amounts of Vitamin C
- Both Raw Ginger Root as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Ginger Root vs Roasted Almonds:
- 5 ounces of Ginger Root have 32.7 times more Water than Roasted Almonds.
- While 5 oz of Dry Roasted Almonds contain 16.8 times more Calcium, 4.9 times more Copper, 6.2 times more Iron, 6.5 times more Magnesium, 9.7 times more Manganese, 13.9 times more Phosphorus, 1.7 times more Potassium, 2.9 times more Selenium and 9.7 times more Zinc than Raw Ginger Root.
- 5 ounces of Ginger Root lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Ginger Root have 3.4 times more Omega 3 than Roasted Almonds.
- While 5 oz of Dry Roasted Almonds contain 7.5 times more Energy, 70.1 times more Fat, 20.2 times more Saturated Fat, 107.9 times more Omega 6, 2.9 times more Sugars, 5.5 times more Fiber and 11.5 times more Protein than Raw Ginger Root.
- Both Ginger Root and Roasted Almonds offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Ginger Root provide inadequate amounts of Omega 6
- 5 ounces of Roasted Almonds provide inadequate amounts of Omega 3