Nutrient Comparison: TINKYADA Cooked Brown Rice Flour Pasta VS Acorns per 5 oz
Compare the macro and micronutrient content in 5 oz of TINKYADA Cooked Brown Rice Flour Pasta versus 5 oz of Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of TINKYADA Cooked Brown Rice Flour Pasta vs Acorns:
- 5 oz of Raw Acorns contain 1.4 times more Vitamin B2, 2.8 times more Vitamin B5, 7 times more Vitamin B6 and 21.8 times more Vitamin B9 than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
- Both TINKYADA Cooked Brown Rice Flour Pasta and Acorns provide similar amounts of Vitamin B1 and Vitamin B3 per five ounces.
- 5 ounces of TINKYADA Cooked Brown Rice Flour Pasta have insufficient amounts of Vitamin B9
- Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Raw Acorns have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in five ounces.
Comparing minerals per 5 ounces for TINKYADA Cooked Brown Rice Flour Pasta vs Acorns:
- 5 ounces of TINKYADA Cooked Brown Rice Flour Pasta have 1.6 times more Zinc than Acorns.
- While 5 oz of Raw Acorns contain 8.2 times more Calcium, 9 times more Copper, 1.5 times more Iron, 1.7 times more Magnesium and 21.6 times more Potassium than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
- Both TINKYADA Cooked Brown Rice Flour Pasta and Acorns contain similar levels of Manganese and Phosphorus per five ounces.
- 5 ounces of TINKYADA Cooked Brown Rice Flour Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Raw Acorns contain 2.8 times more Energy, 14.3 times more Fat, 15.3 times more Saturated Fat, 10.7 times more Omega 6, 1.3 times more Carbohydrate and 1.8 times more Protein than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.