Nutrient Comparison: High Oleic, High Stability Natreon Canola 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 High Oleic, High Stability Natreon Canola 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 High Oleic, High Stability Natreon Canola Oil vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 100 grams of High Oleic, High Stability Natreon Canola Oil have 1.3 times more Vitamin E than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- Both High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for High Oleic, High Stability Natreon Canola Oil vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- Both High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil and Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have similar amounts of minerals per 100 g
Comparison of macro-nutrients per 100 grams:
- 100 g of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 2.5 times more Omega 3 than High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil.
- Both High Oleic, High Stability Natreon Canola Oil and Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying offer comparable quantities of Energy, Fat, Saturated Fat and Omega 6 per 100 grams.
- Both High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable 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.