Nutrient Comparison: Whole Soft Wheat Flour VS Dried Butternuts per 100 g
Compare the macro and micronutrient content in 100 g of Whole Soft 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 Soft Wheat Flour vs Dried Butternuts:
- 100 grams of Whole Soft Wheat Flour have 1.3 times more Vitamin B2, 5.1 times more Vitamin B3 and 1.6 times more Vitamin B5 than Dried Butternuts.
- While 100 g of Dried Butternuts contain 1.3 times more Vitamin B1, 2.9 times more Vitamin B6, 2.4 times more Vitamin B9 and more Vitamin C than Soft Wheat Whole Grain Flour.
- 100 grams of Whole Soft Wheat Flour have insufficient amounts of Vitamin C
- Both Soft Wheat Whole Grain Flour as well as Dried Butternuts have insufficient amounts of Vitamin A and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Whole Soft Wheat Flour vs Dried Butternuts:
- 100 g of Dried Butternuts contain 1.6 times more Calcium, 2 times more Magnesium, 1.9 times more Manganese, 1.4 times more Phosphorus and 1.4 times more Selenium than Soft Wheat Whole Grain Flour.
- Both Whole Soft Wheat Flour and Dried Butternuts contain similar levels of Copper, Iron, Potassium and Zinc per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Soft Wheat Flour have 6.2 times more Carbohydrate and 2.8 times more Fiber than Dried Butternuts.
- While 100 g of Dried Butternuts contain 1.8 times more Energy, 29.2 times more Fat, 3 times more Saturated Fat and 2.6 times more Protein than Soft Wheat Whole Grain Flour.