Nutrient Comparison: Dried Acorns VS Cooked Whole-wheat Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Dried Acorns versus 100 g of Cooked Whole-wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dried Acorns vs Cooked Whole-wheat Pasta:
- 100 grams of Dried Acorns have 1.6 times more Vitamin B2, 3.5 times more Vitamin B5, 7.5 times more Vitamin B6 and 5.5 times more Vitamin B9 than Cooked Whole-wheat Pasta.
- While 100 g of Cooked Whole-wheat Pasta contain 1.3 times more Vitamin B3 than Dried Acorns.
- Both Dried Acorns and Cooked Whole-wheat Pasta provide similar amounts of Vitamin B1 per 100 grams.
- Both Dried Acorns as well as Cooked Whole-wheat Pasta have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Dried Acorns vs Cooked Whole-wheat Pasta:
- 100 grams of Dried Acorns have 4.2 times more Calcium, 3.6 times more Copper, 1.5 times more Magnesium and 7.4 times more Potassium than Cooked Whole-wheat Pasta.
- While 100 g of Cooked Whole-wheat Pasta contain 1.7 times more Iron and 2 times more Zinc than Dried Acorns.
- Both Dried Acorns and Cooked Whole-wheat Pasta contain similar levels of Manganese and Phosphorus per 100 grams.
- 100 grams of Cooked Whole-wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Acorns have 3.4 times more Energy, 18.4 times more Fat, 16.8 times more Saturated Fat, 11.2 times more Omega 6, 1.8 times more Carbohydrate and 1.4 times more Protein than Cooked Whole-wheat Pasta.