Nutrient Comparison: Acorns VS Cooked 51% Whole Wheat Pasta with Enriched Semolina per 100 g
Compare the macro and micronutrient content in 100 g of Acorns versus 100 g of Cooked 51% Whole Wheat Pasta with Enriched Semolina to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Acorns vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Acorns have 2.8 times more Vitamin B5, 8.1 times more Vitamin B6 and 2.3 times more Vitamin B9 than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 1.8 times more Vitamin B1 and 1.5 times more Vitamin B3 than Raw Acorns.
- Both Acorns and Cooked 51% Whole Wheat Pasta with Enriched Semolina provide similar amounts of Vitamin B2 per 100 grams.
Comparing minerals per 100 grams for Acorns vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Acorns have 3.7 times more Calcium, 3.5 times more Copper, 1.5 times more Magnesium, 1.4 times more Manganese and 7.6 times more Potassium than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2 times more Iron and 2 times more Zinc than Raw Acorns.
- Both Acorns and Cooked 51% Whole Wheat Pasta with Enriched Semolina contain similar levels of Phosphorus per 100 grams.
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Acorns have 2.5 times more Energy, 16.1 times more Fat and 1.3 times more Carbohydrate than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- Both Acorns and Cooked 51% Whole Wheat Pasta with Enriched Semolina offer comparable quantities of Protein per 100 grams.