Nutrient Comparison: Toasted Sunflower Seeds VS Whole Sorghum Flour per 100 g
Compare the macro and micronutrient content in 100 g of Toasted Sunflower Seeds versus 100 g of Whole Sorghum Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Toasted Sunflower Seeds vs Whole Sorghum Flour:
- 100 grams of Toasted Sunflower Seeds have 4.7 times more Vitamin B2, 13.1 times more Vitamin B5, 2.5 times more Vitamin B6 and 9.5 times more Vitamin B9 than Whole Sorghum Flour.
- Both Toasted Sunflower Seeds and Whole Sorghum Flour provide similar amounts of Vitamin B1 and Vitamin B3 per 100 grams.
- Both Toasted Sunflower Seed Kernels no Salt as well as Whole-grain Sorghum Flour have insufficient amounts of Vitamin A and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Toasted Sunflower Seeds vs Whole Sorghum Flour:
- 100 grams of Toasted Sunflower Seeds have 4.8 times more Calcium, 7.2 times more Copper, 2.2 times more Iron, 1.7 times more Manganese, 4.2 times more Phosphorus, 1.5 times more Potassium and 3.3 times more Zinc than Whole Sorghum Flour.
- Both Toasted Sunflower Seeds and Whole Sorghum Flour contain similar levels of Magnesium per 100 grams.
- 100 grams of Whole Sorghum Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Toasted Sunflower Seeds have 1.7 times more Energy, 17 times more Fat, 11.3 times more Saturated Fat, 1.3 times more Omega 3, 28 times more Omega 6, 1.7 times more Fiber and 2 times more Protein than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 3.7 times more Carbohydrate than Toasted Sunflower Seed Kernels no Salt.