Lets compare vitamin content per 100 grams of Oil Roasted Sunflower Seeds vs Whole Sorghum Flour:
Oil Roasted Sunflower Seed Kernels have 4.6 times more Vitamin B2, 12.9 times more Vitamin B5, 2.4 times more Vitamin B6, 9.4 times more Vitamin B9, 1.4 times more Vitamin C and 72.7 times more Vitamin E than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 2.1 times more Vitamin K than Oil Roasted Sunflower Seed Kernels.
Both Oil Roasted Sunflower Seed Kernels and Whole-grain Sorghum Flour have similar amounts of Vitamin B1 and Vitamin B3 per 100 g.
Both Oil Roasted Sunflower Seed Kernels as well as Whole-grain Sorghum Flour have insufficient amounts of Vitamin A in 100 g.
Comparing minerals per 100 grams for Oil Roasted Sunflower Seeds vs Whole Sorghum Flour:
Oil Roasted Sunflower Seed Kernels have 7.3 times more Calcium, 7.1 times more Copper, 1.4 times more Iron, 1.7 times more Manganese, 4.1 times more Phosphorus, 1.5 times more Potassium, 6.4 times more Selenium and 3.2 times more Zinc than Whole-grain Sorghum Flour.
Both Oil Roasted Sunflower Seed Kernels and Whole-grain Sorghum Flour have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Oil Roasted Sunflower Seed Kernels have 1.6 times more Energy, 15.4 times more Fat, 13.4 times more Saturated Fat, 1.3 times more Omega 3, 25.6 times more Omega 6, 1.6 times more Sugars, 1.6 times more Fiber and 2.4 times more Protein than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 3.3 times more Carbohydrate than Oil Roasted Sunflower Seed Kernels.
Both Oil Roasted Sunflower Seed Kernels as well as Whole-grain Sorghum Flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.