Nutrient Comparison: Dried Beechnuts VS Cooked Chinese Broccoli per 100 g
Compare the macro and micronutrient content in 100 g of Dried Beechnuts versus 100 g of Cooked Chinese Broccoli to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dried Beechnuts vs Cooked Chinese Broccoli:
- 100 grams of Dried Beechnuts have 3.2 times more Vitamin B1, 2.5 times more Vitamin B2, 2 times more Vitamin B3, 5.8 times more Vitamin B5 and 9.8 times more Vitamin B6 than Cooked Chinese Broccoli.
- While 100 g of Cooked Chinese Broccoli contain more Vitamin A and 1.8 times more Vitamin C than Dried Beechnuts.
- Both Dried Beechnuts and Cooked Chinese Broccoli provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Dried Beechnuts have insufficient amounts of Vitamin A
- Both Dried Beechnuts as well as Cooked Chinese Broccoli have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Dried Beechnuts vs Cooked Chinese Broccoli:
- 100 grams of Dried Beechnuts have 11 times more Copper, 4.4 times more Iron, 5.1 times more Manganese, 3.9 times more Potassium and 5.4 times more Sodium than Cooked Chinese Broccoli.
- While 100 g of Cooked Chinese Broccoli contain 100 times more Calcium, more Magnesium, more Phosphorus and 14.2 times more Water than Dried Beechnuts.
- Both Dried Beechnuts and Cooked Chinese Broccoli contain similar levels of Zinc per 100 grams.
- 100 grams of Dried Beechnuts lack sufficient amounts of Calcium, Magnesium and Phosphorus
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Beechnuts have 26.2 times more Energy, 69.4 times more Fat, 52 times more Saturated Fat, 6.6 times more Omega 3, 242 times more Omega 6, 8.8 times more Carbohydrate and 5.4 times more Protein than Cooked Chinese Broccoli.
- 100 grams of Cooked Chinese Broccoli provide inadequate amounts of Energy and Omega 6