Nutrient Comparison: Whole Yellow Corn Flour VS Boiled Buckwheat per 100 g
Compare the macro and micronutrient content in 100 g of Whole Yellow Corn Flour versus 100 g of Boiled Buckwheat to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Whole Yellow Corn Flour vs Boiled Buckwheat:
- 100 grams of Whole Yellow Corn Flour have 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 Boiled Buckwheat.
- 100 grams of Boiled Buckwheat have insufficient amounts of Vitamin E
- Both Whole-grain Yellow Corn Flour as well as Cooked Buckwheat Groats have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Whole Yellow Corn Flour vs Boiled Buckwheat:
- 100 grams of Whole Yellow Corn Flour have 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 Boiled Buckwheat.
- While 100 g of Cooked Buckwheat Groats contain 6.9 times more Water than Whole-grain Yellow Corn Flour.
- Both Whole Yellow Corn Flour and Boiled Buckwheat contain similar levels of Manganese per 100 grams.
- Both Whole-grain Yellow Corn Flour as well as Cooked Buckwheat Groats lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Yellow Corn Flour have 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 Boiled Buckwheat.
- 100 grams of Boiled Buckwheat provide inadequate amounts of Omega 3 and Omega 6