Nutrient Comparison: Roasted Cashews VS Oat Flour per 100 g
Compare the macro and micronutrient content in 100 g of Roasted Cashews versus 100 g of Oat Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Roasted Cashews vs Oat Flour:
- 100 grams of Roasted Cashews have 1.6 times more Vitamin B2, 6.1 times more Vitamin B5, 2 times more Vitamin B6, 2.2 times more Vitamin B9, 1.3 times more Vitamin E and 10.8 times more Vitamin K than Oat Flour.
- While 100 g of Partially Debranned Oat Flour contain 3.5 times more Vitamin B1 than Dry Roasted Cashew Nuts.
- Both Roasted Cashews and Oat Flour provide similar amounts of Vitamin B3 per 100 grams.
- Both Dry Roasted Cashew Nuts as well as Partially Debranned Oat Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Roasted Cashews vs Oat Flour:
- 100 grams of Roasted Cashews have 5.1 times more Copper, 1.5 times more Iron, 1.8 times more Magnesium, 1.5 times more Potassium and 1.8 times more Zinc than Oat Flour.
- While 100 g of Partially Debranned Oat Flour contain 4.9 times more Manganese and 2.9 times more Selenium than Dry Roasted Cashew Nuts.
- Both Roasted Cashews and Oat Flour contain similar levels of Calcium and Phosphorus per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Roasted Cashews have 1.4 times more Energy, 5.1 times more Fat, 5.7 times more Saturated Fat, 2.4 times more Omega 6 and 6.3 times more Sugars than Oat Flour.
- While 100 g of Partially Debranned Oat Flour contain 2 times more Carbohydrate and 2.2 times more Fiber than Dry Roasted Cashew Nuts.
- Both Roasted Cashews and Oat Flour offer comparable quantities of Omega 3 and Protein per 100 grams.