Nutrient Comparison: Feijoa VS Acorn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Feijoa versus 100 g of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Feijoa vs Acorn Flour:
- 100 grams of Feijoa have more Vitamin C than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 24.3 times more Vitamin B1, 8.6 times more Vitamin B2, 8.1 times more Vitamin B3, 4 times more Vitamin B5, 10.3 times more Vitamin B6 and 5 times more Vitamin B9 than Raw Feijoa.
- 100 grams of Feijoa have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B3
- 100 grams of Acorn Flour have insufficient amounts of Vitamin C
- Both Raw Feijoa as well as Full fat Acorn Flour have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Feijoa vs Acorn Flour:
- 100 grams of Feijoa have 13.9 times more Water than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 2.5 times more Calcium, 17 times more Copper, 8.6 times more Iron, 12.2 times more Magnesium, 20.8 times more Manganese, 5.4 times more Phosphorus, 4.1 times more Potassium and 10.7 times more Zinc than Raw Feijoa.
- 100 grams of Feijoa lack sufficient amounts of Calcium, Iron and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 g of Full fat Acorn Flour contain 8.2 times more Energy, 71.8 times more Fat, 37.7 times more Saturated Fat, 54.3 times more Omega 6, 3.6 times more Carbohydrate and 10.5 times more Protein than Raw Feijoa.
- 100 grams of Feijoa provide inadequate amounts of Omega 6 and Protein