Nutrient Comparison: Dried Butternuts VS Cooked Soba Japanese Noodles per 100 g
Compare the macro and micronutrient content in 100 g of Dried Butternuts 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 Butternuts vs Cooked Soba Japanese Noodles:
- 100 grams of Dried Butternuts have 4.1 times more Vitamin B1, 5.7 times more Vitamin B2, 2 times more Vitamin B3, 2.7 times more Vitamin B5, 14 times more Vitamin B6, 9.4 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 Butternuts as well as Cooked Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Dried Butternuts vs Cooked Soba Japanese Noodles:
- 100 grams of Dried Butternuts have 13.3 times more Calcium, 56.3 times more Copper, 8.4 times more Iron, 26.3 times more Magnesium, 17.5 times more Manganese, 17.8 times more Phosphorus, 12 times more Potassium and 26.1 times more Zinc than Cooked Soba Japanese Noodles.
- While 100 g of Cooked Soba Japanese Noodles contain 60 times more Sodium than Dried Butternuts.
- 100 grams of Cooked Soba Japanese Noodles lack sufficient amounts of Calcium, Copper, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Butternuts have 6.2 times more Energy, 569.8 times more Fat, 68.7 times more Saturated Fat, 4359 times more Omega 3, 1163 times more Omega 6 and 4.9 times more Protein than Cooked Soba Japanese Noodles.
- While 100 g of Cooked Soba Japanese Noodles contain 1.8 times more Carbohydrate than Dried Butternuts.
- 100 grams of Cooked Soba Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6