Nutrient Comparison: Whole Sorghum Flour VS Roasted Cashews per 100 g
Compare the macro and micronutrient content in 100 g of Whole Sorghum Flour versus 100 g of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Whole Sorghum Flour vs Roasted Cashews:
- 100 grams of Whole Sorghum Flour have 1.6 times more Vitamin B1, 3.2 times more Vitamin B3 and 1.3 times more Vitamin B6 than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 3.3 times more Vitamin B2, 2.3 times more Vitamin B5, 2.8 times more Vitamin B9, 1.8 times more Vitamin E and 5.4 times more Vitamin K than Whole-grain Sorghum Flour.
- Both Whole-grain Sorghum Flour as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin A and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Whole Sorghum Flour vs Roasted Cashews:
- 100 grams of Whole Sorghum Flour have 1.5 times more Manganese than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 3.8 times more Calcium, 8.8 times more Copper, 1.9 times more Iron, 2.1 times more Magnesium, 1.8 times more Phosphorus, 1.7 times more Potassium and 3.4 times more Zinc than Whole-grain Sorghum Flour.
- Both Whole Sorghum Flour and Roasted Cashews contain similar levels of Selenium per 100 grams.
- 100 grams of Whole Sorghum Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Sorghum Flour have 2.3 times more Carbohydrate and 2.2 times more Fiber than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 1.6 times more Energy, 13.9 times more Fat, 17.3 times more Saturated Fat, 2.6 times more Omega 3, 5.7 times more Omega 6, 2.6 times more Sugars and 1.8 times more Protein than Whole-grain Sorghum Flour.