Lets compare vitamin content per 100 grams of Roasted Sunflower Seeds vs Whole Sorghum Flour:
Dry Roasted Sunflower Seed Kernels no Salt have 4 times more Vitamin B2, 1.6 times more Vitamin B3, 13.1 times more Vitamin B5, 2.5 times more Vitamin B6, 9.5 times more Vitamin B9, 1.8 times more Vitamin C and 52.2 times more Vitamin E than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 3.1 times more Vitamin B1 and 2.4 times more Vitamin K than Dry Roasted Sunflower Seed Kernels no Salt.
Both Dry Roasted Sunflower Seed Kernels no Salt as well as Whole-grain Sorghum Flour have insufficient amounts of Vitamin A in 100 g.
Comparing minerals per 100 grams for Roasted Sunflower Seeds vs Whole Sorghum Flour:
Dry Roasted Sunflower Seed Kernels no Salt have 5.8 times more Calcium, 7.2 times more Copper, 1.2 times more Iron, 1.7 times more Manganese, 4.2 times more Phosphorus, 2.6 times more Potassium, 6.5 times more Selenium and 3.2 times more Zinc than Whole-grain Sorghum Flour.
Both Dry Roasted Sunflower Seed Kernels no Salt and Whole-grain Sorghum Flour have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Sunflower Seed Kernels no Salt have 1.6 times more Energy, 14.9 times more Fat, 9.9 times more Saturated Fat, 24.5 times more Omega 6, 1.4 times more Sugars, 1.7 times more Fiber and 2.3 times more Protein than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 3.2 times more Carbohydrate than Dry Roasted Sunflower Seed Kernels no Salt.
Both Dry Roasted Sunflower Seed Kernels no Salt and Whole-grain Sorghum Flour have similar amounts of Omega 3 per 100 g.
Both Dry Roasted Sunflower Seed Kernels no Salt as well as Whole-grain Sorghum Flour have insufficient amounts of Glucose and Sucrose in 100 g.