Nutrient Comparison: Acorn Flour VS Cooked Frozen Brussels Sprouts with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Acorn Flour versus 100 g of Cooked Frozen Brussels Sprouts with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Acorn Flour vs Cooked Frozen Brussels Sprouts with Salt:
- 100 grams of Acorn Flour have 1.4 times more Vitamin B1, 1.4 times more Vitamin B2, 4.4 times more Vitamin B3, 2.7 times more Vitamin B5 and 2.4 times more Vitamin B6 than Cooked Frozen Brussels Sprouts with Salt.
- While 100 g of Boiled Frozen Brussels Sprouts, drained with Salt contain 15.3 times more Vitamin A and more Vitamin C than Full fat Acorn Flour.
- Both Acorn Flour and Cooked Frozen Brussels Sprouts with Salt provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Acorn Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Full fat Acorn Flour as well as Boiled Frozen Brussels Sprouts, drained with Salt have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Acorn Flour vs Cooked Frozen Brussels Sprouts with Salt:
- 100 grams of Acorn Flour have 1.7 times more Calcium, 18 times more Copper, 2.5 times more Iron, 6.1 times more Magnesium, 8.5 times more Manganese, 1.8 times more Phosphorus, 2.5 times more Potassium and 2.7 times more Zinc than Cooked Frozen Brussels Sprouts with Salt.
- While 100 g of Boiled Frozen Brussels Sprouts, drained with Salt contain more Sodium and 14.5 times more Water than Full fat Acorn Flour.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Acorn Flour have 11.9 times more Energy, 77.4 times more Fat, 48.4 times more Saturated Fat, 98.5 times more Omega 6, 6.6 times more Carbohydrate and 2.1 times more Protein than Cooked Frozen Brussels Sprouts with Salt.
- 100 grams of Cooked Frozen Brussels Sprouts with Salt provide inadequate amounts of Energy and Omega 6