Nutrient Comparison: Cooked Vegetable Macaroni VS Dried Beechnuts per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Vegetable Macaroni versus 100 g of Dried Beechnuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Vegetable Macaroni vs Dried Beechnuts:
- 100 grams of Cooked Vegetable Macaroni have 1.2 times more Vitamin B3 than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 2.7 times more Vitamin B1, 6.1 times more Vitamin B2, 2.6 times more Vitamin B5, 28.5 times more Vitamin B6, 1.7 times more Vitamin B9 and more Vitamin C than Cooked Enriched Vegetable Macaroni.
- 100 grams of Cooked Vegetable Macaroni have insufficient amounts of Vitamin B6 and Vitamin C
- Both Cooked Enriched Vegetable Macaroni as well as Dried Beechnuts have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Cooked Vegetable Macaroni vs Dried Beechnuts:
- 100 grams of Cooked Vegetable Macaroni have more Magnesium, more Phosphorus and 1.2 times more Zinc than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 7.3 times more Copper, 5 times more Iron, 1.4 times more Manganese, 32.8 times more Potassium and 6.3 times more Sodium than Cooked Enriched Vegetable Macaroni.
- 100 grams of Cooked Vegetable Macaroni lack sufficient amounts of Potassium
- 100 grams of Dried Beechnuts lack sufficient amounts of Magnesium and Phosphorus
- Both Cooked Enriched Vegetable Macaroni as well as Dried Beechnuts lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Dried Beechnuts contain 4.5 times more Energy, 454.5 times more Fat, 357.4 times more Saturated Fat, 340 times more Omega 3, 471.5 times more Omega 6, 1.3 times more Carbohydrate and 1.4 times more Protein than Cooked Enriched Vegetable Macaroni.
- 100 grams of Cooked Vegetable Macaroni provide inadequate amounts of Omega 3 and Omega 6