Nutrient Comparison: Dried Beechnuts VS Cooked Soba Japanese Noodles per 100 g
Compare the macro and micronutrient content in 100 g of Dried Beechnuts versus 100 g of Cooked Soba Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dried Beechnuts vs Cooked Soba Japanese Noodles:
- 100 grams of Dried Beechnuts have 3.2 times more Vitamin B1, 14.3 times more Vitamin B2, 1.7 times more Vitamin B3, 3.9 times more Vitamin B5, 17.1 times more Vitamin B6, 16.1 times more Vitamin B9 and more Vitamin C than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles have insufficient amounts of Vitamin B9 and Vitamin C
- Both Dried Beechnuts as well as Cooked Soba Japanese Noodles have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Dried Beechnuts vs Cooked Soba Japanese Noodles:
- 100 grams of Dried Beechnuts have 83.8 times more Copper, 5.1 times more Iron, 3.6 times more Manganese, 29.1 times more Potassium and 3 times more Zinc than Cooked Soba Japanese Noodles.
- While 100 g of Cooked Soba Japanese Noodles contain more Magnesium, more Phosphorus and 1.6 times more Sodium than Dried Beechnuts.
- 100 grams of Dried Beechnuts lack sufficient amounts of Magnesium and Phosphorus
- 100 grams of Cooked Soba Japanese Noodles lack sufficient amounts of Copper, Potassium and Zinc
- Both Dried Beechnuts as well as Cooked Soba Japanese Noodles lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Beechnuts have 5.8 times more Energy, 500 times more Fat, 301 times more Saturated Fat, 850 times more Omega 3, 634.1 times more Omega 6, 1.6 times more Carbohydrate and 1.2 times more Protein than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6