Nutrient Comparison: Dried Beechnuts VS Cooked Vegetable Macaroni per 5 oz
Compare the macro and micronutrient content in 5 oz of Dried Beechnuts versus 5 oz of Cooked Vegetable Macaroni to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Dried Beechnuts vs Cooked Vegetable Macaroni:
- 5 ounces of Dried Beechnuts have 2.7 times more Vitamin B1, 6.1 times more Vitamin B2, 2.6 times more Vitamin B5, 28.5 times more Vitamin B6, 1.7 times more Vitamin B9 and more Vitamin C than Cooked Vegetable Macaroni.
- Both Dried Beechnuts and Cooked Vegetable Macaroni provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Cooked Vegetable Macaroni have insufficient amounts of Vitamin B6 and Vitamin C
- Both Dried Beechnuts as well as Cooked Enriched Vegetable Macaroni have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Dried Beechnuts vs Cooked Vegetable Macaroni:
- 5 ounces of Dried Beechnuts have 7.3 times more Copper, 5 times more Iron, 1.4 times more Manganese, 32.8 times more Potassium and 6.3 times more Sodium than Cooked Vegetable Macaroni.
- While 5 oz of Cooked Enriched Vegetable Macaroni contain more Magnesium and more Phosphorus than Dried Beechnuts.
- Both Dried Beechnuts and Cooked Vegetable Macaroni contain similar levels of Zinc per five ounces.
- 5 ounces of Dried Beechnuts lack sufficient amounts of Magnesium and Phosphorus
- 5 ounces of Cooked Vegetable Macaroni lack sufficient amounts of Potassium
- Both Dried Beechnuts as well as Cooked Enriched Vegetable Macaroni lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Dried Beechnuts have 4.5 times more Energy, 454.5 times more Fat, 357.4 times more Saturated Fat, 340 times more Omega 3, 471.5 times more Omega 6, 1.3 times more Carbohydrate and 1.4 times more Protein than Cooked Vegetable Macaroni.
- 5 ounces of Cooked Vegetable Macaroni provide inadequate amounts of Omega 3 and Omega 6