Nutrient Comparison: Acorns VS Cooked Napa Cabbage per 5 oz
Compare the macro and micronutrient content in 5 oz of Acorns versus 5 oz of Cooked Napa Cabbage to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Acorns vs Cooked Napa Cabbage:
- 5 ounces of Acorns have 22.4 times more Vitamin B1, 4.7 times more Vitamin B2, 3.9 times more Vitamin B3, 20.4 times more Vitamin B5, 14.3 times more Vitamin B6 and 2 times more Vitamin B9 than Cooked Napa Cabbage.
- While 5 oz of Cooked Napa Cabbage contain more Vitamin C than Raw Acorns.
- 5 ounces of Acorns have insufficient amounts of Vitamin C
- 5 ounces of Cooked Napa Cabbage have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B5
- Both Raw Acorns as well as Cooked Napa Cabbage have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Acorns vs Cooked Napa Cabbage:
- 5 ounces of Acorns have 1.4 times more Calcium, 6.5 times more Copper, 7.8 times more Magnesium, 6.6 times more Manganese, 4.2 times more Phosphorus, 6.2 times more Potassium and 3.6 times more Zinc than Cooked Napa Cabbage.
- While 5 oz of Cooked Napa Cabbage contain 3.5 times more Water than Raw Acorns.
- Both Acorns and Cooked Napa Cabbage contain similar levels of Iron per five ounces.
- 5 ounces of Cooked Napa Cabbage lack sufficient amounts of Magnesium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Acorns have 32.3 times more Energy, 140.4 times more Fat, 18.3 times more Carbohydrate and 5.6 times more Protein than Cooked Napa Cabbage.
- 5 ounces of Cooked Napa Cabbage provide inadequate amounts of Energy, Carbohydrate and Protein