Nutrient Comparison: Baking Chocolate Mexican Squares VS Toasted Sunflower Seeds per 100 g
Compare the macro and micronutrient content in 100 g of Baking Chocolate Mexican Squares versus 100 g of Toasted Sunflower Seeds to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baking Chocolate Mexican Squares vs Toasted Sunflower Seeds:
- 100 g of Toasted Sunflower Seed Kernels no Salt contain 5.7 times more Vitamin B1, 2.7 times more Vitamin B2, 2.3 times more Vitamin B3, 39.2 times more Vitamin B5, 23.7 times more Vitamin B6 and 47.6 times more Vitamin B9 than Baking chocolate, mexican, squares.
- 100 grams of Baking Chocolate Mexican Squares have insufficient amounts of Vitamin B9
- Both Baking chocolate, mexican, squares as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baking Chocolate Mexican Squares vs Toasted Sunflower Seeds:
- 100 g of Toasted Sunflower Seed Kernels no Salt contain 1.7 times more Calcium, 2.7 times more Copper, 3.1 times more Iron, 1.4 times more Magnesium, 4.7 times more Manganese, 8.2 times more Phosphorus and 4.2 times more Zinc than Baking chocolate, mexican, squares.
- Both Baking Chocolate Mexican Squares and Toasted Sunflower Seeds contain similar levels of Potassium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baking Chocolate Mexican Squares have 1.4 times more Saturated Fat and 3.8 times more Carbohydrate than Toasted Sunflower Seeds.
- While 100 g of Toasted Sunflower Seed Kernels no Salt contain 1.5 times more Energy, 3.6 times more Fat, 39.7 times more Omega 6, 2.9 times more Fiber and 4.7 times more Protein than Baking chocolate, mexican, squares.
- Both Baking Chocolate Mexican Squares and Toasted Sunflower Seeds offer comparable quantities of Omega 3 per 100 grams.