Nutrient Comparison: Leavening agents, baking soda VS Roasted Cashews per 7 oz
Compare the macro and micronutrient content in 7 oz of Leavening agents, baking soda versus 7 oz of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Leavening agents, baking soda vs Roasted Cashews:
- 7 oz of Dry Roasted Cashew Nuts contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin E and more Vitamin K than Leavening agents, baking soda.
- 7 ounces of Leavening agents, baking soda have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin E and Vitamin K
- Both Leavening agents, baking soda as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Leavening agents, baking soda vs Roasted Cashews:
- 7 ounces of Leavening agents, baking soda have 1710 times more Sodium than Roasted Cashews.
- While 7 oz of Dry Roasted Cashew Nuts contain more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, 58.5 times more Selenium and more Zinc than Leavening agents, baking soda.
- 7 ounces of Leavening agents, baking soda lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Dry Roasted Cashew Nuts contain more Energy, more Fat, more Saturated Fat, more Omega 3, more Omega 6, more Carbohydrate, more Sugars, more Fiber and more Protein than Leavening agents, baking soda.
- 7 ounces of Leavening agents, baking soda provide inadequate amounts of Energy, Omega 3, Omega 6, Carbohydrate, Fiber and Protein