Nutrient Comparison: Acorn Flour VS Boiled Savoy Cabbage per 100 g
Compare the macro and micronutrient content in 100 g of Acorn Flour versus 100 g of Boiled Savoy Cabbage to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Acorn Flour vs Boiled Savoy Cabbage:
- 100 grams of Acorn Flour have 2.9 times more Vitamin B1, 7.7 times more Vitamin B2, 99.3 times more Vitamin B3, 5.9 times more Vitamin B5, 4.5 times more Vitamin B6 and 2.5 times more Vitamin B9 than Boiled Savoy Cabbage.
- While 100 g of Boiled and Drained Savoy Cabbage contain 14.7 times more Vitamin A and more Vitamin C than Full fat Acorn Flour.
- 100 grams of Acorn Flour have insufficient amounts of Vitamin A and Vitamin C
- 100 grams of Boiled Savoy Cabbage have insufficient amounts of Vitamin B2 and Vitamin B3
- Both Full fat Acorn Flour as well as Boiled and Drained Savoy Cabbage have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Acorn Flour vs Boiled Savoy Cabbage:
- 100 grams of Acorn Flour have 1.4 times more Calcium, 11.8 times more Copper, 3.2 times more Iron, 4.6 times more Magnesium, 11.5 times more Manganese, 3.1 times more Phosphorus, 3.9 times more Potassium and 2.8 times more Zinc than Boiled Savoy Cabbage.
- While 100 g of Boiled and Drained Savoy Cabbage contain 15.3 times more Water than Full fat Acorn Flour.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Acorn Flour have 20.9 times more Energy, 335.2 times more Fat, 326.9 times more Saturated Fat, 322.9 times more Omega 6, 10.1 times more Carbohydrate and 4.2 times more Protein than Boiled Savoy Cabbage.
- 100 grams of Boiled Savoy Cabbage provide inadequate amounts of Energy and Omega 6