Nutrient Comparison: Sweeteners, for baking, brown, contains sugar and sucralose VS Roasted Cashews 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 Roasted Cashews 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 Roasted Cashews:
- 100 g of Dry Roasted Cashew Nuts contain 13.3 times more Vitamin B1, 13.3 times more Vitamin B2, 17.5 times more Vitamin B3, 10.2 times more Vitamin B5 and 6.4 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 Roasted Cashews:
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose have 1.4 times more Calcium than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 26.7 times more Copper, 3.7 times more Iron, 26 times more Magnesium, 12.5 times more Manganese, 245 times more Phosphorus, 4.3 times more Potassium and 70 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 Phosphorus and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose have 3 times more Carbohydrate and 9.1 times more Sugars than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts 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