Nutrient Comparison: Dried Tarragon VS Sunflower Seed Flour per 100 g
Compare the macro and micronutrient content in 100 g of Dried Tarragon versus 100 g of Sunflower Seed Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dried Tarragon vs Sunflower Seed Flour:
- 100 grams of Dried Tarragon have 105 times more Vitamin A, 5 times more Vitamin B2, 1.2 times more Vitamin B3, 3.2 times more Vitamin B6, 1.2 times more Vitamin B9 and 38.5 times more Vitamin C than Sunflower Seed Flour.
- While 100 g of Partially Defatted Sunflower Seed Flour contain 12.7 times more Vitamin B1 than Dried Tarragon Spices.
- 100 grams of Sunflower Seed Flour have insufficient amounts of Vitamin A and Vitamin C
- Both Dried Tarragon Spices as well as Partially Defatted Sunflower Seed Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Dried Tarragon vs Sunflower Seed Flour:
- 100 grams of Dried Tarragon have 10 times more Calcium, 4.9 times more Iron, 4 times more Manganese, 45.1 times more Potassium and 20.7 times more Sodium than Sunflower Seed Flour.
- While 100 g of Partially Defatted Sunflower Seed Flour contain 2.5 times more Copper, 2.2 times more Phosphorus, 13.2 times more Selenium and 1.3 times more Zinc than Dried Tarragon Spices.
- Both Dried Tarragon and Sunflower Seed Flour contain similar levels of Magnesium per 100 grams.
- 100 grams of Sunflower Seed Flour lack sufficient amounts of Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Tarragon have 4.5 times more Fat, 13.6 times more Saturated Fat, 1477.5 times more Omega 3, 1.4 times more Carbohydrate and 1.4 times more Fiber than Sunflower Seed Flour.
- While 100 g of Partially Defatted Sunflower Seed Flour contain 2.1 times more Protein than Dried Tarragon Spices.
- Both Dried Tarragon and Sunflower Seed Flour offer comparable quantities of Energy and Omega 6 per 100 grams.
- 100 grams of Sunflower Seed Flour provide inadequate amounts of Omega 3