Nutrient Comparison: Blanched Almonds VS Fried Tofu, prepared with calcium sulfate per 5 oz
Compare the macro and micronutrient content in 5 oz of Blanched Almonds versus 5 oz of Fried Tofu, prepared with calcium sulfate to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Blanched Almonds vs Fried Tofu, prepared with calcium sulfate:
- 5 ounces of Blanched Almonds have 14.2 times more Vitamin B2, 35 times more Vitamin B3, 2.2 times more Vitamin B5 and 1.8 times more Vitamin B9 than Fried Tofu, prepared with calcium sulfate.
- Both Blanched Almonds and Fried Tofu, prepared with calcium sulfate provide similar amounts of Vitamin B1 and Vitamin B6 per five ounces.
- 5 ounces of Fried Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin B3
- Both Blanched Almonds as well as Fried Tofu, prepared with calcium sulfate have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Blanched Almonds vs Fried Tofu, prepared with calcium sulfate:
- 5 ounces of Blanched Almonds have 2.6 times more Copper, 2.8 times more Magnesium, 1.2 times more Manganese, 1.7 times more Phosphorus, 4.5 times more Potassium and 1.5 times more Zinc than Fried Tofu, prepared with calcium sulfate.
- While 5 oz of Fried Tofu, prepared with calcium sulfate contain 4.1 times more Calcium, 1.5 times more Iron and 8.9 times more Selenium than Blanched Almonds.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Blanched Almonds have 2.2 times more Energy, 2.6 times more Fat, 1.4 times more Saturated Fat, 1.2 times more Omega 6, 2.1 times more Carbohydrate and 2.5 times more Fiber than Fried Tofu, prepared with calcium sulfate.
- While 5 oz of Fried Tofu, prepared with calcium sulfate contain 336.5 times more Omega 3 than Blanched Almonds.
- Both Blanched Almonds and Fried Tofu, prepared with calcium sulfate offer comparable quantities of Protein per five ounces.
- 5 ounces of Blanched Almonds provide inadequate amounts of Omega 3