Nutrient Comparison: Tortillas, ready-to-bake or -fry, flour, refrigerated VS Leavening agents, cream of tartar per 100 g
Compare the macro and micronutrient content in 100 g of Tortillas, ready-to-bake or -fry, flour, refrigerated versus 100 g of Leavening agents, cream of tartar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Tortillas, ready-to-bake or -fry, flour, refrigerated vs Leavening agents, cream of tartar:
- 100 grams of Tortillas, ready-to-bake or -fry, flour, refrigerated have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin K than Leavening agents, cream of tartar.
- 100 grams of Leavening agents, cream of tartar have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin K
- Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Leavening agents, cream of tartar have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Tortillas, ready-to-bake or -fry, flour, refrigerated vs Leavening agents, cream of tartar:
- 100 grams of Tortillas, ready-to-bake or -fry, flour, refrigerated have 18.3 times more Calcium, 11 times more Magnesium, 2.6 times more Manganese, 41.2 times more Phosphorus, 111.5 times more Selenium, 14.2 times more Sodium and 1.3 times more Zinc than Leavening agents, cream of tartar.
- While 100 g of Leavening agents, cream of tartar contain 1.9 times more Copper and 132 times more Potassium than Tortillas, ready-to-bake or -fry, flour, refrigerated.
- Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Leavening agents, cream of tartar contain similar levels of Iron per 100 grams.
- 100 grams of Leavening agents, cream of tartar lack sufficient amounts of Calcium, Magnesium, Phosphorus and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tortillas, ready-to-bake or -fry, flour, refrigerated have more Fat, more Saturated Fat, more Omega 3, more Omega 6, more Sugars, 17.5 times more Fiber and more Protein than Leavening agents, cream of tartar.
- Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Leavening agents, cream of tartar offer comparable quantities of Energy and Carbohydrate per 100 grams.
- 100 grams of Leavening agents, cream of tartar provide inadequate amounts of Omega 3, Omega 6, Fiber and Protein