Nutrient Comparison: Acorns VS Enriched Bleached 9% Protein White Wheat Flour per 100 g
Compare the macro and micronutrient content in 100 g of Acorns versus 100 g of Enriched Bleached 9% Protein White Wheat Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Acorns vs Enriched Bleached 9% Protein White Wheat Flour:
- 100 grams of Acorns have 3.8 times more Vitamin B5 and 14.3 times more Vitamin B6 than Enriched Bleached 9% Protein White Wheat Flour.
- While 100 g of Enriched Bleached 9% Protein White (industrial) Wheat Flour contain 6.6 times more Vitamin B1, 3.8 times more Vitamin B2, 3.3 times more Vitamin B3 and 2 times more Vitamin B9 than Raw Acorns.
- Both Raw Acorns as well as Enriched Bleached 9% Protein White (industrial) Wheat Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Acorns vs Enriched Bleached 9% Protein White Wheat Flour:
- 100 grams of Acorns have 2.1 times more Calcium, 3.8 times more Copper, 3.1 times more Magnesium, 2.1 times more Manganese and 4.1 times more Potassium than Enriched Bleached 9% Protein White Wheat Flour.
- While 100 g of Enriched Bleached 9% Protein White (industrial) Wheat Flour contain 6.4 times more Iron and 1.8 times more Zinc than Raw Acorns.
- Both Acorns and Enriched Bleached 9% Protein White Wheat Flour contain similar levels of Phosphorus per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Acorns have 16.7 times more Fat, 9.1 times more Saturated Fat and 7.9 times more Omega 6 than Enriched Bleached 9% Protein White Wheat Flour.
- While 100 g of Enriched Bleached 9% Protein White (industrial) Wheat Flour contain 1.9 times more Carbohydrate and 1.4 times more Protein than Raw Acorns.
- Both Acorns and Enriched Bleached 9% Protein White Wheat Flour offer comparable quantities of Energy per 100 grams.