Nutrient Comparison: Cooked Whole-wheat Pasta VS Acorns per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Whole-wheat Pasta versus 100 g of Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Whole-wheat Pasta vs Acorns:
- 100 grams of Cooked Whole-wheat Pasta have 1.4 times more Vitamin B1 and 1.7 times more Vitamin B3 than Acorns.
- While 100 g of Raw Acorns contain 2.7 times more Vitamin B5, 5.7 times more Vitamin B6 and 4.1 times more Vitamin B9 than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta and Acorns provide similar amounts of Vitamin B2 per 100 grams.
- Both Cooked Whole-wheat Pasta as well as Raw Acorns have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Cooked Whole-wheat Pasta vs Acorns:
- 100 grams of Cooked Whole-wheat Pasta have 2.2 times more Iron, 1.6 times more Phosphorus and 2.6 times more Zinc than Acorns.
- While 100 g of Raw Acorns contain 3.2 times more Calcium, 2.8 times more Copper and 5.6 times more Potassium than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta and Acorns contain similar levels of Magnesium and Manganese per 100 grams.
- 100 grams of Cooked Whole-wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Raw Acorns contain 2.6 times more Energy, 14 times more Fat, 12.8 times more Saturated Fat, 8.5 times more Omega 6 and 1.4 times more Carbohydrate than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta and Acorns offer comparable quantities of Protein per 100 grams.