Nutrient Comparison: Java-plum VS Cooked Guava Sauce per 100 g
Compare the macro and micronutrient content in 100 g of Java-plum versus 100 g of Cooked Guava Sauce to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Java-plum vs Cooked Guava Sauce:
- 100 g of Cooked Guava Sauce contain 4.3 times more Vitamin B1, 1.6 times more Vitamin B3, 2.4 times more Vitamin B6 and 10.2 times more Vitamin C than Raw Java-plum.
- 100 grams of Java-plum have insufficient amounts of Vitamin B1 and Vitamin B3
- Both Raw Java-plum as well as Cooked Guava Sauce have insufficient amounts of Vitamin A, Vitamin B2 and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Java-plum vs Cooked Guava Sauce:
- 100 grams of Java-plum have 2.1 times more Magnesium and 1.5 times more Phosphorus than Cooked Guava Sauce.
- While 100 g of Cooked Guava Sauce contain 2.8 times more Potassium than Raw Java-plum.
- Both Java-plum and Cooked Guava Sauce contain similar levels of Iron and Water per 100 grams.
- 100 grams of Cooked Guava Sauce lack sufficient amounts of Magnesium and Phosphorus
- Both Raw Java-plum as well as Cooked Guava Sauce lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Java-plum have 1.7 times more Energy and 1.6 times more Carbohydrate than Cooked Guava Sauce.
- 100 grams of Cooked Guava Sauce provide inadequate amounts of Energy
- Both Raw Java-plum as well as Cooked Guava Sauce provide inadequate amounts of Protein in 100 grams.