Nutrient Comparison: Whole Wheat Flour VS Dried Butternuts per 100 g
Compare the macro and micronutrient content in 100 g of Whole Wheat Flour versus 100 g of Dried Butternuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Whole Wheat Flour vs Dried Butternuts:
- 100 grams of Whole Wheat Flour have 1.3 times more Vitamin B1 and 4.7 times more Vitamin B3 than Dried Butternuts.
- While 100 g of Dried Butternuts contain 1.4 times more Vitamin B6, 1.5 times more Vitamin B9 and more Vitamin C than Whole-grain Wheat Flour.
- Both Whole Wheat Flour and Dried Butternuts provide similar amounts of Vitamin B2 and Vitamin B5 per 100 grams.
- 100 grams of Whole Wheat Flour have insufficient amounts of Vitamin C
- Both Whole-grain Wheat Flour as well as Dried Butternuts have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Whole Wheat Flour vs Dried Butternuts:
- 100 grams of Whole Wheat Flour have 3.6 times more Selenium than Dried Butternuts.
- While 100 g of Dried Butternuts contain 1.6 times more Calcium, 1.7 times more Magnesium and 1.6 times more Manganese than Whole-grain Wheat Flour.
- Both Whole Wheat Flour and Dried Butternuts contain similar levels of Copper, Iron, Phosphorus, Potassium and Zinc per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Wheat Flour have 6 times more Carbohydrate and 2.3 times more Fiber than Dried Butternuts.
- While 100 g of Dried Butternuts contain 1.8 times more Energy, 22.8 times more Fat, 3 times more Saturated Fat, 119.4 times more Omega 3, 30.9 times more Omega 6 and 1.9 times more Protein than Whole-grain Wheat Flour.