Nutrient Comparison: Roasted Cashews VS Whole Sorghum Flour per 100 g
Compare the macro and micronutrient content in 100 g of Roasted Cashews 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 Roasted Cashews vs Whole Sorghum Flour:
- 100 grams of Roasted Cashews have 3.3 times more Vitamin B2, 2.3 times more Vitamin B5, 2.8 times more Vitamin B9, 1.8 times more Vitamin E and 5.4 times more Vitamin K than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 1.6 times more Vitamin B1, 3.2 times more Vitamin B3 and 1.3 times more Vitamin B6 than Dry Roasted Cashew Nuts.
- Both Dry Roasted Cashew Nuts as well as Whole-grain Sorghum Flour have insufficient amounts of Vitamin A and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Roasted Cashews vs Whole Sorghum Flour:
- 100 grams of Roasted Cashews have 3.8 times more Calcium, 8.8 times more Copper, 1.9 times more Iron, 2.1 times more Magnesium, 1.8 times more Phosphorus, 1.7 times more Potassium and 3.4 times more Zinc than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 1.5 times more Manganese than Dry Roasted Cashew Nuts.
- Both Roasted Cashews and Whole Sorghum Flour contain similar levels of Selenium per 100 grams.
- 100 grams of Whole Sorghum Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Roasted Cashews have 1.6 times more Energy, 13.9 times more Fat, 17.3 times more Saturated Fat, 2.6 times more Omega 3, 5.7 times more Omega 6, 2.6 times more Sugars and 1.8 times more Protein than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 2.3 times more Carbohydrate and 2.2 times more Fiber than Dry Roasted Cashew Nuts.