Nutrient Comparison: Leavening agents, cream of tartar VS Tortillas, ready-to-bake or -fry, flour, refrigerated per 7 oz
Compare the macro and micronutrient content in 7 oz of Leavening agents, cream of tartar versus 7 oz of Tortillas, ready-to-bake or -fry, flour, refrigerated to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Leavening agents, cream of tartar vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
- 7 oz of Tortillas, ready-to-bake or -fry, flour, refrigerated contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin K than Leavening agents, cream of tartar.
- 7 ounces of Leavening agents, cream of tartar have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin K
- Both Leavening agents, cream of tartar as well as Tortillas, ready-to-bake or -fry, flour, refrigerated have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in seven ounces.
Comparing minerals per 7 ounces for Leavening agents, cream of tartar vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
- 7 ounces of Leavening agents, cream of tartar have 1.9 times more Copper and 132 times more Potassium than Tortillas, ready-to-bake or -fry, flour, refrigerated.
- While 7 oz of Tortillas, ready-to-bake or -fry, flour, refrigerated contain 18.3 times more Calcium, 11 times more Magnesium, 2.6 times more Manganese, 41.2 times more Phosphorus, 111.5 times more Selenium, 14.2 times more Sodium and 1.3 times more Zinc than Leavening agents, cream of tartar.
- Both Leavening agents, cream of tartar and Tortillas, ready-to-bake or -fry, flour, refrigerated contain similar levels of Iron per seven ounces.
- 7 ounces of Leavening agents, cream of tartar lack sufficient amounts of Calcium, Magnesium, Phosphorus and Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Leavening agents, cream of tartar have 1.2 times more Carbohydrate than Tortillas, ready-to-bake or -fry, flour, refrigerated.
- While 7 oz of Tortillas, ready-to-bake or -fry, flour, refrigerated contain more Fat, more Saturated Fat, more Omega 3, more Omega 6, more Sugars, 17.5 times more Fiber and more Protein than Leavening agents, cream of tartar.
- Both Leavening agents, cream of tartar and Tortillas, ready-to-bake or -fry, flour, refrigerated offer comparable quantities of Energy per seven ounces.
- 7 ounces of Leavening agents, cream of tartar provide inadequate amounts of Omega 3, Omega 6, Fiber and Protein