Nutrient Comparison: Acorn Flour VS Pickled Cabbage, Japanese Style per 100 g
Compare the macro and micronutrient content in 100 g of Acorn Flour versus 100 g of Pickled Cabbage, Japanese Style to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Acorn Flour vs Pickled Cabbage, Japanese Style:
- 100 grams of Acorn Flour have more Vitamin B1, 3.9 times more Vitamin B2, 13.2 times more Vitamin B3, 4.6 times more Vitamin B5, 6.9 times more Vitamin B6 and 2.7 times more Vitamin B9 than Pickled Cabbage, Japanese Style.
- 100 grams of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin B1 and Vitamin B3
- Both Full fat Acorn Flour as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Acorn Flour vs Pickled Cabbage, Japanese Style:
- 100 grams of Acorn Flour have 24.4 times more Copper, 2.5 times more Iron, 9.2 times more Magnesium, 7.3 times more Manganese, 2.4 times more Phosphorus and 3.2 times more Zinc than Pickled Cabbage, Japanese Style.
- While 100 g of Pickled Fresh Japanese Style Cabbage contain more Sodium and 15.2 times more Water than Full fat Acorn Flour.
- Both Acorn Flour and Pickled Cabbage, Japanese Style contain similar levels of Calcium and Potassium per 100 grams.
- 100 grams of Pickled Cabbage, Japanese Style lack sufficient amounts of Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Acorn Flour have 16.7 times more Energy, 301.7 times more Fat, 301.8 times more Saturated Fat, 305.9 times more Omega 6, 9.6 times more Carbohydrate and 4.7 times more Protein than Pickled Cabbage, Japanese Style.
- 100 grams of Pickled Cabbage, Japanese Style provide inadequate amounts of Energy and Omega 6