Nutrient Comparison: Pickled Cabbage, Japanese Style VS Acorn Flour per 7 oz
Compare the macro and micronutrient content in 7 oz of Pickled Cabbage, Japanese Style 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 Pickled Cabbage, Japanese Style vs Acorn Flour:
- 7 oz of Full fat Acorn Flour contain more Vitamin B1, 3.9 times more Vitamin B2, 13.2 times more Vitamin B3, 4.6 times more Vitamin B5, 6.9 times more Vitamin B6 and 2.7 times more Vitamin B9 than Pickled Fresh Japanese Style Cabbage.
- 7 ounces of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin B1 and Vitamin B3
- Both Pickled Fresh Japanese Style Cabbage as well as Full fat Acorn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in seven ounces.
Comparing minerals per 7 ounces for Pickled Cabbage, Japanese Style vs Acorn Flour:
- 7 ounces of Pickled Cabbage, Japanese Style have more Sodium and 15.2 times more Water than Acorn Flour.
- While 7 oz of Full fat Acorn Flour contain 24.4 times more Copper, 2.5 times more Iron, 9.2 times more Magnesium, 7.3 times more Manganese, 2.4 times more Phosphorus and 3.2 times more Zinc than Pickled Fresh Japanese Style Cabbage.
- Both Pickled Cabbage, Japanese Style and Acorn Flour contain similar levels of Calcium and Potassium per seven ounces.
- 7 ounces of Pickled Cabbage, Japanese Style lack sufficient amounts of Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Full fat Acorn Flour contain 16.7 times more Energy, 301.7 times more Fat, 301.8 times more Saturated Fat, 305.9 times more Omega 6, 9.6 times more Carbohydrate and 4.7 times more Protein than Pickled Fresh Japanese Style Cabbage.
- 7 ounces of Pickled Cabbage, Japanese Style provide inadequate amounts of Energy and Omega 6