Nutrient Comparison: Acorns VS Leavening agents, baking powder, low-sodium per 100 g
Compare the macro and micronutrient content in 100 g of Acorns versus 100 g of Leavening agents, baking powder, low-sodium to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Acorns vs Leavening agents, baking powder, low-sodium:
- 100 grams of Acorns have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6 and more Vitamin B9 than Leavening agents, baking powder, low-sodium.
- 100 grams of Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Raw Acorns as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Acorns vs Leavening agents, baking powder, low-sodium:
- 100 grams of Acorns have 32.7 times more Copper, 2.1 times more Magnesium and 3.2 times more Manganese than Leavening agents, baking powder, low-sodium.
- While 100 g of Leavening agents, baking powder, low-sodium contain 105.7 times more Calcium, 10.3 times more Iron, 86.9 times more Phosphorus, 18.7 times more Potassium, more Sodium and 1.4 times more Zinc than Raw Acorns.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Acorns have 4 times more Energy, 59.7 times more Fat, 42.5 times more Saturated Fat, 51.1 times more Omega 6 and 61.5 times more Protein than Leavening agents, baking powder, low-sodium.
- Both Acorns and Leavening agents, baking powder, low-sodium offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Leavening agents, baking powder, low-sodium provide inadequate amounts of Omega 6 and Protein