Nutrient Comparison: Boiled Sprouted Peas VS Acorn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Sprouted Peas 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 Boiled Sprouted Peas vs Acorn Flour:
- 100 grams of Boiled Sprouted Peas have 1.5 times more Vitamin B1, 1.9 times more Vitamin B2 and more Vitamin C than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 2.2 times more Vitamin B3, 1.4 times more Vitamin B5, 5.4 times more Vitamin B6 and 3.2 times more Vitamin B9 than Boiled and Drained Sprouted Peas.
- 100 grams of Acorn Flour have insufficient amounts of Vitamin C
- Both Boiled and Drained Sprouted Peas as well as Full fat Acorn Flour have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Boiled Sprouted Peas vs Acorn Flour:
- 100 grams of Boiled Sprouted Peas have 1.4 times more Iron, 1.2 times more Zinc and 12.4 times more Water than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 1.7 times more Calcium, 30.6 times more Copper, 2.7 times more Magnesium, 5.4 times more Manganese, 4.3 times more Phosphorus and 2.7 times more Potassium than Boiled and Drained Sprouted Peas.
Comparison of macro-nutrients per 100 grams:
- 100 g of Full fat Acorn Flour contain 5.1 times more Energy, 59.2 times more Fat, 43.6 times more Saturated Fat, 29.8 times more Omega 6 and 3.2 times more Carbohydrate than Boiled and Drained Sprouted Peas.
- Both Boiled Sprouted Peas and Acorn Flour offer comparable quantities of Protein per 100 grams.
- 100 grams of Boiled Sprouted Peas provide inadequate amounts of Omega 6