Lets compare vitamin content per 100 grams of Canned Ginger Root, Pickled, With Artificial Sweetener vs Oil Roasted Sunflower Seeds:
Oil Roasted Sunflower Seed Kernels contain 16 times more Vitamin B1, 18.7 times more Vitamin B2, 187.7 times more Vitamin B3, 46.9 times more Vitamin B5, 21.4 times more Vitamin B6, 234 times more Vitamin B9, more Vitamin C, 201.8 times more Vitamin E and 1.4 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Oil Roasted Sunflower Seed Kernels have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Canned Ginger Root, Pickled, With Artificial Sweetener vs Oil Roasted Sunflower Seeds:
Canned Ginger Root, Pickled, With Artificial Sweetener has 302 times more Sodium and 59.9 times more Water than Oil Roasted Sunflower Seed Kernels.
While Oil Roasted Sunflower Seed Kernels contain 100.2 times more Copper, 15.3 times more Iron, 31.8 times more Magnesium, 4.4 times more Manganese, 569.5 times more Phosphorus, 13.4 times more Potassium, 195.5 times more Selenium and 130.3 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Oil Roasted Sunflower Seed Kernels have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Oil Roasted Sunflower Seed Kernels contain 29.6 times more Energy, 513 times more Fat, 191 times more Saturated Fat, 16.2 times more Omega 3, 1179.6 times more Omega 6, 4.7 times more Carbohydrate, more Sugars, 4.1 times more Fiber and 60.8 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Oil Roasted Sunflower Seed Kernels have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.