Nutrient Comparison: Cooked Pasta with Salt VS Roasted Cashews per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Pasta with Salt versus 5 oz of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Pasta with Salt vs Roasted Cashews:
- 5 oz of Dry Roasted Cashew Nuts contain 10 times more Vitamin B1, 10 times more Vitamin B2, 3.5 times more Vitamin B3, 10.9 times more Vitamin B5, 5.2 times more Vitamin B6, 9.9 times more Vitamin B9, 15.3 times more Vitamin E and more Vitamin K than Cooked Pasta with Salt.
- 5 ounces of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9, Vitamin E and Vitamin K
- Both Cooked Pasta with Salt as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Pasta with Salt vs Roasted Cashews:
- 5 ounces of Cooked Pasta with Salt have 2.3 times more Selenium and 8.2 times more Sodium than Roasted Cashews.
- While 5 oz of Dry Roasted Cashew Nuts contain 6.4 times more Calcium, 22.2 times more Copper, 12 times more Iron, 14.4 times more Magnesium, 2.6 times more Manganese, 8.4 times more Phosphorus, 12.8 times more Potassium and 11 times more Zinc than Cooked Pasta with Salt.
- 5 ounces of Cooked Pasta with Salt lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Dry Roasted Cashew Nuts contain 3.7 times more Energy, 49.8 times more Fat, 52 times more Saturated Fat, 6.7 times more Omega 3, 26 times more Omega 6, 8.9 times more Sugars, 1.7 times more Fiber and 2.6 times more Protein than Cooked Pasta with Salt.
- Both Cooked Pasta with Salt and Roasted Cashews offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Cooked Pasta with Salt provide inadequate amounts of Omega 3 and Omega 6