Lets compare vitamin content per 100 grams of TINKYADA Cooked Brown Rice Flour Pasta vs Roasted Sunflower Seeds:
Dry Roasted Sunflower Seed Kernels no Salt contain 3 times more Vitamin B2, 4.8 times more Vitamin B3, 27.1 times more Vitamin B5, 10.7 times more Vitamin B6, 59.3 times more Vitamin B9, more Vitamin C, more Vitamin E and 9 times more Vitamin K than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta and Dry Roasted Sunflower Seed Kernels no Salt have similar amounts of Vitamin B1 per 100 g.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for TINKYADA Cooked Brown Rice Flour Pasta vs Roasted Sunflower Seeds:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 51.9 times more Water than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 14 times more Calcium, 26.5 times more Copper, 7.2 times more Iron, 3.6 times more Magnesium, 1.7 times more Manganese, 13.3 times more Phosphorus, 34 times more Potassium, 7.1 times more Selenium and 6.4 times more Zinc than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Comparison of macro-nutrients per 100 grams:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 1.3 times more Carbohydrate than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 4.2 times more Energy, 29.8 times more Fat, 25.7 times more Saturated Fat, 4.9 times more Omega 3, 76.6 times more Omega 6, more Sugars, 6.5 times more Fiber and 5.6 times more Protein than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.