Nutrient Comparison: Cooked Soba Japanese Noodles VS Roasted Cashews per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Soba Japanese Noodles versus 100 g of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Soba Japanese Noodles vs Roasted Cashews:
- 100 g of Dry Roasted Cashew Nuts contain 2.1 times more Vitamin B1, 7.7 times more Vitamin B2, 2.7 times more Vitamin B3, 5.2 times more Vitamin B5, 6.4 times more Vitamin B6 and 9.9 times more Vitamin B9 than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles have insufficient amounts of Vitamin B9
- Both Cooked Soba Japanese Noodles as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Soba Japanese Noodles vs Roasted Cashews:
- 100 grams of Cooked Soba Japanese Noodles have 3.8 times more Sodium than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 11.3 times more Calcium, 277.5 times more Copper, 12.5 times more Iron, 28.9 times more Magnesium, 2.2 times more Manganese, 19.6 times more Phosphorus, 16.1 times more Potassium and 46.7 times more Zinc than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles lack sufficient amounts of Calcium, Copper, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 g of Dry Roasted Cashew Nuts contain 5.8 times more Energy, 463.5 times more Fat, 481.9 times more Saturated Fat, 80.5 times more Omega 3, 264.1 times more Omega 6, 1.5 times more Carbohydrate and 3 times more Protein than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6