Nutrient Comparison: Dried Butternuts VS Whole Sorghum Flour per 100 g
Compare the macro and micronutrient content in 100 g of Dried Butternuts versus 100 g of Whole Sorghum Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dried Butternuts vs Whole Sorghum Flour:
- 100 grams of Dried Butternuts have 2.4 times more Vitamin B2, 1.7 times more Vitamin B6, 2.6 times more Vitamin B9 and 4 times more Vitamin C than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 4.3 times more Vitamin B3 than Dried Butternuts.
- Both Dried Butternuts and Whole Sorghum Flour provide similar amounts of Vitamin B1 and Vitamin B5 per 100 grams.
- 100 grams of Whole Sorghum Flour have insufficient amounts of Vitamin C
- Both Dried Butternuts as well as Whole-grain Sorghum Flour have insufficient amounts of Vitamin A in 100 grams.
Comparing minerals per 100 grams for Dried Butternuts vs Whole Sorghum Flour:
- 100 grams of Dried Butternuts have 4.4 times more Calcium, 1.8 times more Copper, 1.3 times more Iron, 1.9 times more Magnesium, 5.2 times more Manganese, 1.6 times more Phosphorus, 1.3 times more Potassium, 1.4 times more Selenium and 1.9 times more Zinc than Whole Sorghum Flour.
- 100 grams of Whole Sorghum Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Butternuts have 1.7 times more Energy, 17.1 times more Fat, 2.5 times more Saturated Fat, 142.9 times more Omega 3, 25.2 times more Omega 6 and 3 times more Protein than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 6.4 times more Carbohydrate and 1.4 times more Fiber than Dried Butternuts.