Lets compare vitamin content per 100 grams of Whole Sorghum Flour vs Oil Roasted Sunflower Seeds:
Whole-grain Sorghum Flour has 2.1 times more Vitamin K than Oil Roasted Sunflower Seed Kernels.
While Oil Roasted Sunflower Seed Kernels contain 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.
Both Whole-grain Sorghum Flour and Oil Roasted Sunflower Seed Kernels have similar amounts of Vitamin B1 and Vitamin B3 per 100 g.
Both Whole-grain Sorghum Flour as well as Oil Roasted Sunflower Seed Kernels have insufficient amounts of Vitamin A in 100 g.
Comparing minerals per 100 grams for Whole Sorghum Flour vs Oil Roasted Sunflower Seeds:
Oil Roasted Sunflower Seed Kernels contain 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 Whole-grain Sorghum Flour and Oil Roasted Sunflower Seed Kernels have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole-grain Sorghum Flour has 3.3 times more Carbohydrate than Oil Roasted Sunflower Seed Kernels.
While Oil Roasted Sunflower Seed Kernels contain 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.
Both Whole-grain Sorghum Flour as well as Oil Roasted Sunflower Seed Kernels have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.