Nutrient Comparison: Acorn Flour VS Oil-roasted Spanish Peanuts per 5 oz
Compare the macro and micronutrient content in 5 oz of Acorn Flour versus 5 oz of Oil-roasted Spanish Peanuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Acorn Flour vs Oil-roasted Spanish Peanuts:
- 5 ounces of Acorn Flour have 1.8 times more Vitamin B2 and 2.7 times more Vitamin B6 than Oil-roasted Spanish Peanuts.
- While 5 oz of Oil-roasted Spanish Peanuts contain 2.2 times more Vitamin B1, 6.3 times more Vitamin B3 and 1.5 times more Vitamin B5 than Full fat Acorn Flour.
- Both Acorn Flour and Oil-roasted Spanish Peanuts provide similar amounts of Vitamin B9 per five ounces.
- Both Full fat Acorn Flour as well as Oil-roasted Spanish Peanuts have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in five ounces.
Comparing minerals per 5 ounces for Acorn Flour vs Oil-roasted Spanish Peanuts:
- 5 oz of Oil-roasted Spanish Peanuts contain 2.3 times more Calcium, 1.9 times more Iron, 1.5 times more Magnesium, 1.4 times more Manganese, 3.8 times more Phosphorus and 3.1 times more Zinc than Full fat Acorn Flour.
- Both Acorn Flour and Oil-roasted Spanish Peanuts contain similar levels of Copper and Potassium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Acorn Flour have 3.1 times more Carbohydrate than Oil-roasted Spanish Peanuts.
- While 5 oz of Oil-roasted Spanish Peanuts contain 1.6 times more Fat, 1.9 times more Saturated Fat, 2.9 times more Omega 6 and 3.7 times more Protein than Full fat Acorn Flour.
- Both Acorn Flour and Oil-roasted Spanish Peanuts offer comparable quantities of Energy per five ounces.