Nutrient Comparison: Oil-roasted Spanish Peanuts VS Acorn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Oil-roasted Spanish Peanuts versus 100 g of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Oil-roasted Spanish Peanuts vs Acorn Flour:
- 100 grams of Oil-roasted Spanish Peanuts have 2.2 times more Vitamin B1, 6.3 times more Vitamin B3 and 1.5 times more Vitamin B5 than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 1.8 times more Vitamin B2 and 2.7 times more Vitamin B6 than Oil-roasted Spanish Peanuts.
- Both Oil-roasted Spanish Peanuts and Acorn Flour provide similar amounts of Vitamin B9 per 100 grams.
- Both Oil-roasted Spanish Peanuts as well as Full fat Acorn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Oil-roasted Spanish Peanuts vs Acorn Flour:
- 100 grams of Oil-roasted Spanish Peanuts have 2.3 times more Calcium, 1.9 times more Iron, 1.5 times more Magnesium, 1.4 times more Manganese, 3.8 times more Phosphorus and 3.1 times more Zinc than Acorn Flour.
- Both Oil-roasted Spanish Peanuts and Acorn Flour contain similar levels of Copper and Potassium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Oil-roasted Spanish Peanuts have 1.6 times more Fat, 1.9 times more Saturated Fat, 2.9 times more Omega 6 and 3.7 times more Protein than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 3.1 times more Carbohydrate than Oil-roasted Spanish Peanuts.
- Both Oil-roasted Spanish Peanuts and Acorn Flour offer comparable quantities of Energy per 100 grams.