Nutrient Comparison: Boiled Buckwheat VS Whole Yellow Corn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Buckwheat versus 100 g of Whole Yellow Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Buckwheat vs Whole Yellow Corn Flour:
- 100 g of Whole-grain Yellow Corn Flour contain 6.2 times more Vitamin B1, 2.1 times more Vitamin B2, 2 times more Vitamin B3, 1.8 times more Vitamin B5, 4.8 times more Vitamin B6, 1.8 times more Vitamin B9 and 4.7 times more Vitamin E than Cooked Buckwheat Groats.
- 100 grams of Boiled Buckwheat have insufficient amounts of Vitamin E
- Both Cooked Buckwheat Groats as well as Whole-grain Yellow Corn Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Boiled Buckwheat vs Whole Yellow Corn Flour:
- 100 grams of Boiled Buckwheat have 6.9 times more Water than Whole Yellow Corn Flour.
- While 100 g of Whole-grain Yellow Corn Flour contain 1.6 times more Copper, 3 times more Iron, 1.8 times more Magnesium, 3.9 times more Phosphorus, 3.6 times more Potassium, 7 times more Selenium and 2.8 times more Zinc than Cooked Buckwheat Groats.
- Both Boiled Buckwheat and Whole Yellow Corn Flour contain similar levels of Manganese per 100 grams.
- Both Cooked Buckwheat Groats as well as Whole-grain Yellow Corn Flour lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Whole-grain Yellow Corn Flour contain 3.9 times more Energy, 6.2 times more Fat, 3.8 times more Omega 3, 9.8 times more Omega 6, 3.9 times more Carbohydrate, 2.7 times more Fiber and 2.1 times more Protein than Cooked Buckwheat Groats.
- 100 grams of Boiled Buckwheat provide inadequate amounts of Omega 3 and Omega 6