Nutrient Comparison: Oat Flour VS Roasted Cashews per 100 g
Compare the macro and micronutrient content in 100 g of Oat Flour versus 100 g of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Oat Flour vs Roasted Cashews:
- 100 grams of Oat Flour have 3.5 times more Vitamin B1 than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 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 Partially Debranned Oat Flour.
- Both Oat Flour and Roasted Cashews provide similar amounts of Vitamin B3 per 100 grams.
- Both Partially Debranned Oat Flour as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Oat Flour vs Roasted Cashews:
- 100 grams of Oat Flour have 1.2 times more Calcium, 4.9 times more Manganese and 2.9 times more Selenium than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 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 Partially Debranned Oat Flour.
- Both Oat Flour and Roasted Cashews contain similar levels of Phosphorus per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Oat Flour have 2 times more Carbohydrate and 2.2 times more Fiber than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 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 Partially Debranned Oat Flour.
- Both Oat Flour and Roasted Cashews offer comparable quantities of Omega 3 and Protein per 100 grams.