Nutrient Comparison: Sweeteners, for baking, brown, contains sugar and sucralose VS Dried Beechnuts per 100 g
Compare the macro and micronutrient content in 100 g of Sweeteners, for baking, brown, contains sugar and sucralose versus 100 g of Dried Beechnuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose vs Dried Beechnuts:
- 100 g of Dried Beechnuts contain 20.3 times more Vitamin B1, 24.7 times more Vitamin B2, 11 times more Vitamin B3, 7.7 times more Vitamin B5 and 17.1 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B3
Comparing minerals per 100 grams for Sweeteners, for baking, brown, contains sugar and sucralose vs Dried Beechnuts:
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose have 63 times more Calcium and more Magnesium than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 8.1 times more Copper, 1.5 times more Iron, 20.3 times more Manganese, 7.8 times more Potassium, 3.5 times more Sodium and 4.5 times more Zinc than Sweeteners, for baking, brown, contains sugar and sucralose.
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose lack sufficient amounts of Zinc
- 100 grams of Dried Beechnuts lack sufficient amounts of Calcium and Magnesium
- Both Sweeteners, for baking, brown, contains sugar and sucralose as well as Dried Beechnuts lack sufficient amounts of Phosphorus in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose have 2.9 times more Carbohydrate than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 1.5 times more Energy, more Fat and more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose provide inadequate amounts of Protein