Nutrient Comparison: Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) VS Acorn Flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) versus 5 oz of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Acorn Flour:
- 5 oz of Full fat Acorn Flour contain 2.4 times more Vitamin B1, 2.4 times more Vitamin B2, 23.6 times more Vitamin B3, 8.5 times more Vitamin B5, 9.7 times more Vitamin B6 and 6 times more Vitamin B9 than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) as well as Full fat Acorn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in five ounces.
Comparing minerals per 5 ounces for Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Acorn Flour:
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 4.7 times more Calcium, 1.3 times more Iron, 1.3 times more Zinc and 13.8 times more Water than Acorn Flour.
- While 5 oz of Full fat Acorn Flour contain 2.9 times more Copper, 3 times more Magnesium, 2.8 times more Manganese and 4.8 times more Potassium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Acorn Flour contain similar levels of Phosphorus per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 1.2 times more Protein than Acorn Flour.
- While 5 oz of Full fat Acorn Flour contain 6.4 times more Energy, 7.2 times more Fat, 4.9 times more Saturated Fat, 4 times more Omega 6 and 19.2 times more Carbohydrate than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).