Nutrient Comparison: Toaster pastries, brown-sugar-cinnamon VS Boiled Brussels Sprouts per 100 g
Compare the macro and micronutrient content in 100 g of Toaster pastries, brown-sugar-cinnamon versus 100 g of Boiled Brussels Sprouts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Toaster pastries, brown-sugar-cinnamon vs Boiled Brussels Sprouts:
- 100 grams of Toaster pastries, brown-sugar-cinnamon have 6.2 times more Vitamin B1, 7.5 times more Vitamin B2, 11.9 times more Vitamin B3, 1.4 times more Vitamin B5, 3.3 times more Vitamin B6, 2.3 times more Vitamin B9 and 3.1 times more Vitamin E than Boiled Brussels Sprouts.
Comparing minerals per 100 grams for Toaster pastries, brown-sugar-cinnamon vs Boiled Brussels Sprouts:
- 100 grams of Toaster pastries, brown-sugar-cinnamon have 8.1 times more Calcium, 4.7 times more Iron, 2.4 times more Manganese, 1.5 times more Phosphorus, 2.3 times more Selenium, 17.2 times more Sodium and 1.7 times more Zinc than Boiled Brussels Sprouts.
- While 100 g of Boiled and Drained Brussels Sprouts contain 3 times more Potassium and 6.3 times more Water than Toaster pastries, brown-sugar-cinnamon.
- Both Toaster pastries, brown-sugar-cinnamon and Boiled Brussels Sprouts contain similar levels of Copper and Magnesium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Toaster pastries, brown-sugar-cinnamon have 10.3 times more Energy, 16 times more Fat, 10.2 times more Carbohydrate, 15.7 times more Sugars and 1.6 times more Protein than Boiled Brussels Sprouts.
- Both Toaster pastries, brown-sugar-cinnamon and Boiled Brussels Sprouts offer comparable quantities of Fiber per 100 grams.
- 100 grams of Boiled Brussels Sprouts provide inadequate amounts of Energy