Nutrient Comparison: Leavening agents, baking powder, double-acting, straight phosphate VS Brussels Sprouts per 100 g
Compare the macro and micronutrient content in 100 g of Leavening agents, baking powder, double-acting, straight phosphate versus 100 g of Brussels Sprouts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Leavening agents, baking powder, double-acting, straight phosphate vs Brussels Sprouts:
- 100 g of Raw Brussels Sprouts contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, double-acting, straight phosphate.
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
- Both Leavening agents, baking powder, double-acting, straight phosphate as well as Raw Brussels Sprouts have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Leavening agents, baking powder, double-acting, straight phosphate vs Brussels Sprouts:
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate have 175.3 times more Calcium, 8.1 times more Iron, 1.7 times more Magnesium, 143.7 times more Phosphorus and 315.7 times more Sodium than Brussels Sprouts.
- While 100 g of Raw Brussels Sprouts contain 5.4 times more Copper, 24.1 times more Manganese, 77.8 times more Potassium, 8 times more Selenium, 21 times more Zinc and 21.5 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate lack sufficient amounts of Copper, Manganese, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate have 2.7 times more Carbohydrate than Brussels Sprouts.
- While 100 g of Raw Brussels Sprouts contain more Omega 3, more Sugars, 19 times more Fiber and 33.8 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
- 100 grams of Leavening agents, baking powder, double-acting, straight phosphate provide inadequate amounts of Omega 3, Fiber and Protein
- Both Leavening agents, baking powder, double-acting, straight phosphate as well as Raw Brussels Sprouts provide inadequate amounts of Energy and Omega 6 in 100 grams.