Nutrient Comparison: Partially Defatted Cottonseed Flour VS Dried Beechnuts per 100 g
Compare the macro and micronutrient content in 100 g of Partially Defatted Cottonseed Flour versus 100 g of Dried Beechnuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Partially Defatted Cottonseed Flour vs Dried Beechnuts:
- 100 grams of Partially Defatted Cottonseed Flour have more Vitamin A, 6.9 times more Vitamin B1, 4.6 times more Vitamin B3 and 2 times more Vitamin B9 than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 2.1 times more Vitamin B5 and 6.5 times more Vitamin C than Partially Defatted Glandless Cottonseed Flour.
- Both Partially Defatted Cottonseed Flour and Dried Beechnuts provide similar amounts of Vitamin B2 and Vitamin B6 per 100 grams.
- 100 grams of Dried Beechnuts have insufficient amounts of Vitamin A
- Both Partially Defatted Glandless Cottonseed Flour as well as Dried Beechnuts have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Partially Defatted Cottonseed Flour vs Dried Beechnuts:
- 100 grams of Partially Defatted Cottonseed Flour have 478 times more Calcium, 1.8 times more Copper, 5.1 times more Iron, more Magnesium, 1.6 times more Manganese, more Phosphorus, 1.7 times more Potassium and 32.5 times more Zinc than Dried Beechnuts.
- Both Partially Defatted Cottonseed Flour and Dried Beechnuts contain similar levels of Sodium per 100 grams.
- 100 grams of Dried Beechnuts lack sufficient amounts of Calcium, Magnesium and Phosphorus
Comparison of macro-nutrients per 100 grams:
- 100 grams of Partially Defatted Cottonseed Flour have 1.2 times more Carbohydrate and 6.6 times more Protein than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 1.6 times more Energy, 8.1 times more Fat, 3.6 times more Saturated Fat, 154.5 times more Omega 3 and 6.3 times more Omega 6 than Partially Defatted Glandless Cottonseed Flour.
- 100 grams of Partially Defatted Cottonseed Flour provide inadequate amounts of Omega 3