Nutrient Comparison: Tortillas, ready-to-bake or -fry, flour, refrigerated VS Leavening agents, baking powder, low-sodium per 7 oz
Compare the macro and micronutrient content in 7 oz of Tortillas, ready-to-bake or -fry, flour, refrigerated versus 7 oz of Leavening agents, baking powder, low-sodium to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Tortillas, ready-to-bake or -fry, flour, refrigerated vs Leavening agents, baking powder, low-sodium:
- 7 ounces of Tortillas, ready-to-bake or -fry, flour, refrigerated have 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, baking powder, low-sodium.
- 7 ounces of Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin K
- Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in seven ounces.
Comparing minerals per 7 ounces for Tortillas, ready-to-bake or -fry, flour, refrigerated vs Leavening agents, baking powder, low-sodium:
- 7 ounces of Tortillas, ready-to-bake or -fry, flour, refrigerated have 5.5 times more Copper, 1.3 times more Manganese, 111.5 times more Selenium and 8.2 times more Sodium than Leavening agents, baking powder, low-sodium.
- While 7 oz of Leavening agents, baking powder, low-sodium contain 29.7 times more Calcium, 2.3 times more Iron, 1.3 times more Magnesium, 33.3 times more Phosphorus, 80.8 times more Potassium and 1.4 times more Zinc than Tortillas, ready-to-bake or -fry, flour, refrigerated.
- 7 ounces of Leavening agents, baking powder, low-sodium lack sufficient amounts of Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Tortillas, ready-to-bake or -fry, flour, refrigerated have 3.2 times more Energy, 20 times more Fat, 40.1 times more Saturated Fat, 7.8 times more Omega 3, 22.9 times more Omega 6, more Sugars, 1.6 times more Fiber and 82 times more Protein than Leavening agents, baking powder, low-sodium.
- Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Leavening agents, baking powder, low-sodium offer comparable quantities of Carbohydrate per seven ounces.
- 7 ounces of Leavening agents, baking powder, low-sodium provide inadequate amounts of Omega 3, Omega 6 and Protein