Nutrient Comparison: Brussels Sprouts VS Leavening agents, baking powder, double-acting, straight phosphate per 100 g
Compare the macro and micronutrient content in 100 g of Brussels Sprouts versus 100 g of Leavening agents, baking powder, double-acting, straight phosphate to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Brussels Sprouts vs Leavening agents, baking powder, double-acting, straight phosphate:
- 100 grams of Brussels Sprouts have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, double-acting, straight phosphate.
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Raw Brussels Sprouts as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Brussels Sprouts vs Leavening agents, baking powder, double-acting, straight phosphate:
- 100 grams of Brussels Sprouts have 5.4 times more Copper, 24.1 times more Manganese, 77.8 times more Potassium, 8 times more Selenium, 21 times more Zinc and 21.5 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
- While 100 g of Leavening agents, baking powder, double-acting, straight phosphate contain 175.3 times more Calcium, 8.1 times more Iron, 1.7 times more Magnesium, 143.7 times more Phosphorus and 315.7 times more Sodium than Raw Brussels Sprouts.
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate lack sufficient amounts of Copper, Manganese, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Brussels Sprouts have more Omega 3, more Sugars, 19 times more Fiber and 33.8 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
- While 100 g of Leavening agents, baking powder, double-acting, straight phosphate contain 2.7 times more Carbohydrate than Raw Brussels Sprouts.
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate provide inadequate amounts of Omega 3, Fiber and Protein
- Both Raw Brussels Sprouts as well as Leavening agents, baking powder, double-acting, straight phosphate provide inadequate amounts of Energy and Omega 6 in 100 grams.