Nutrient Comparison: Buckwheat Flour VS Tomato Puree per 100 g
Compare the macro and micronutrient content in 100 g of Buckwheat Flour versus 100 g of Tomato Puree to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Buckwheat Flour vs Tomato Puree:
- 100 grams of Buckwheat Flour have 16.7 times more Vitamin B1, 2.4 times more Vitamin B2, 4.2 times more Vitamin B3, 4.6 times more Vitamin B6, 4.9 times more Vitamin B9 and 2.1 times more Vitamin K than Tomato Puree.
- While 100 g of Canned Tomato Puree contain more Vitamin A, more Vitamin C and 6.2 times more Vitamin E than Whole-groat Buckwheat Flour.
- Both Buckwheat Flour and Tomato Puree provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Buckwheat Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Whole-groat Buckwheat Flour as well as Canned Tomato Puree have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Buckwheat Flour vs Tomato Puree:
- 100 grams of Buckwheat Flour have 2.3 times more Calcium, 1.8 times more Copper, 2.3 times more Iron, 10.9 times more Magnesium, 12 times more Manganese, 8.4 times more Phosphorus, 1.3 times more Potassium, 8.1 times more Selenium and 8.7 times more Zinc than Tomato Puree.
- While 100 g of Canned Tomato Puree contain 7.9 times more Water than Whole-groat Buckwheat Flour.
- 100 grams of Tomato Puree lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Buckwheat Flour have 8.8 times more Energy, 14.8 times more Fat, 23.3 times more Saturated Fat, 17.8 times more Omega 3, 10.7 times more Omega 6, 7.9 times more Carbohydrate, 5.3 times more Fiber and 7.6 times more Protein than Tomato Puree.
- While 100 g of Canned Tomato Puree contain 1.9 times more Sugars than Whole-groat Buckwheat Flour.
- 100 grams of Tomato Puree provide inadequate amounts of Energy, Omega 3 and Omega 6