Nutrient Comparison: Dried Beechnuts VS Cooked Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Dried Beechnuts versus 100 g of Cooked Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dried Beechnuts vs Cooked Pasta:
- 100 grams of Dried Beechnuts have 15.2 times more Vitamin B1, 18.6 times more Vitamin B2, 2.2 times more Vitamin B3, 8.3 times more Vitamin B5, 14 times more Vitamin B6, 16.1 times more Vitamin B9 and more Vitamin C than Cooked Pasta.
- 100 grams of Cooked Pasta have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Dried Beechnuts as well as Cooked Pasta have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Dried Beechnuts vs Cooked Pasta:
- 100 grams of Dried Beechnuts have 6.7 times more Copper, 4.9 times more Iron, 4.2 times more Manganese, 23.1 times more Potassium and 38 times more Sodium than Cooked Pasta.
- While 100 g of Cooked Pasta contain more Magnesium, more Phosphorus and 1.4 times more Zinc than Dried Beechnuts.
- 100 grams of Dried Beechnuts lack sufficient amounts of Magnesium and Phosphorus
- 100 grams of Cooked Pasta lack sufficient amounts of Potassium
- Both Dried Beechnuts as well as Cooked Pasta lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Beechnuts have 3.6 times more Energy, 53.8 times more Fat, 32.5 times more Saturated Fat, 70.8 times more Omega 3 and 62.3 times more Omega 6 than Cooked Pasta.
- Both Dried Beechnuts and Cooked Pasta offer comparable quantities of Carbohydrate and Protein per 100 grams.
- 100 grams of Cooked Pasta provide inadequate amounts of Omega 3 and Omega 6