Nutrient Comparison: Palm Oil VS Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying per 100 g
Compare the macro and micronutrient content in 100 g of Palm Oil versus 100 g of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Palm Oil vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 100 g of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 15.3 times more Vitamin K than Palm Oil.
- Both Palm Oil and Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide similar amounts of Vitamin E per 100 grams.
- Both Palm Oil as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Palm Oil vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- Both Palm Oil and Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have similar amounts of minerals per 100 g
- Both Palm Oil as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Phosphorus, Potassium, Selenium and Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Palm Oil have 6.5 times more Saturated Fat than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 100 g of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 32 times more Omega 3 and 2 times more Omega 6 than Palm Oil.
- Both Palm Oil and Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying offer comparable quantities of Energy and Fat per 100 grams.
- Both Palm Oil as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate, Fiber and Protein in 100 grams.