Nutrient Comparison: Roasted Whole Pumpkin And Squash Seeds with Salt VS Acorn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Roasted Whole Pumpkin And Squash Seeds with Salt 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 Roasted Whole Pumpkin And Squash Seeds with Salt vs Acorn Flour:
- 100 g of Full fat Acorn Flour contain 4.3 times more Vitamin B1, 3 times more Vitamin B2, 8.3 times more Vitamin B3, 16.6 times more Vitamin B5, 18.6 times more Vitamin B6 and 12.7 times more Vitamin B9 than Roasted Whole Pumpkin And Squash Seeds with Salt.
- 100 grams of Roasted Whole Pumpkin And Squash Seeds with Salt have insufficient amounts of Vitamin B3 and Vitamin B5
- Both Roasted Whole Pumpkin And Squash Seeds with Salt 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 Roasted Whole Pumpkin And Squash Seeds with Salt vs Acorn Flour:
- 100 grams of Roasted Whole Pumpkin And Squash Seeds with Salt have 1.3 times more Calcium, 2.7 times more Iron, 2.4 times more Magnesium, 1.3 times more Potassium, more Sodium and 16.1 times more Zinc than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 3.5 times more Manganese than Roasted Whole Pumpkin And Squash Seeds with Salt.
- Both Roasted Whole Pumpkin And Squash Seeds with Salt and Acorn Flour contain similar levels of Copper and Phosphorus per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Roasted Whole Pumpkin And Squash Seeds with Salt have 1.5 times more Omega 6 and 2.5 times more Protein than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 1.6 times more Fat than Roasted Whole Pumpkin And Squash Seeds with Salt.
- Both Roasted Whole Pumpkin And Squash Seeds with Salt and Acorn Flour offer comparable quantities of Energy, Saturated Fat and Carbohydrate per 100 grams.