Nutrient Comparison: Boiled Butterbur VS Acorn Flour per 7 oz
Compare the macro and micronutrient content in 7 oz of Boiled Butterbur versus 7 oz of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Boiled Butterbur vs Acorn Flour:
- 7 ounces of Boiled Butterbur have more Vitamin C than Acorn Flour.
- While 7 oz of Full fat Acorn Flour contain 14.6 times more Vitamin B1, 15.4 times more Vitamin B2, 23.8 times more Vitamin B3, 51.7 times more Vitamin B5, 13.2 times more Vitamin B6 and 28.5 times more Vitamin B9 than Boiled and Drained Butterbur.
- 7 ounces of Boiled Butterbur have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
- 7 ounces of Acorn Flour have insufficient amounts of Vitamin C
- Both Boiled and Drained Butterbur as well as Full fat Acorn Flour have insufficient amounts of Vitamin A and Vitamin B12 in seven ounces.
Comparing minerals per 7 ounces for Boiled Butterbur vs Acorn Flour:
- 7 ounces of Boiled Butterbur have 1.4 times more Calcium and 16.1 times more Water than Acorn Flour.
- While 7 oz of Full fat Acorn Flour contain 10.4 times more Copper, 12.1 times more Iron, 13.8 times more Magnesium, 11.2 times more Manganese, 14.7 times more Phosphorus, 2 times more Potassium and 7.1 times more Zinc than Boiled and Drained Butterbur.
- 7 ounces of Boiled Butterbur lack sufficient amounts of Iron, Magnesium, Phosphorus and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Full fat Acorn Flour contain 62.6 times more Energy, 1508.5 times more Fat, 25.3 times more Carbohydrate and 32.6 times more Protein than Boiled and Drained Butterbur.
- 7 ounces of Boiled Butterbur provide inadequate amounts of Energy, Carbohydrate and Protein