Nutrient Comparison: Cooked Kamut VS Whole Yellow Corn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Kamut versus 100 g of Whole Yellow Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Kamut vs Whole Yellow Corn Flour:
- 100 grams of Cooked Kamut have 1.2 times more Vitamin B3 than Whole Yellow Corn Flour.
- While 100 g of Whole-grain Yellow Corn Flour contain 2.6 times more Vitamin B1, 2.7 times more Vitamin B2, 5.3 times more Vitamin B6, 2.3 times more Vitamin B9 and 1.8 times more Vitamin E than Cooked Khorasan Wheat.
- 100 grams of Cooked Kamut have insufficient amounts of Vitamin E
- Both Cooked Khorasan Wheat as well as Whole-grain Yellow Corn Flour have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Cooked Kamut vs Whole Yellow Corn Flour:
- 100 grams of Cooked Kamut have 2.2 times more Manganese and 2.1 times more Selenium than Whole Yellow Corn Flour.
- While 100 g of Whole-grain Yellow Corn Flour contain 1.4 times more Iron, 1.9 times more Magnesium, 1.9 times more Phosphorus and 1.9 times more Potassium than Cooked Khorasan Wheat.
- Both Cooked Kamut and Whole Yellow Corn Flour contain similar levels of Copper and Zinc per 100 grams.
- Both Cooked Khorasan Wheat as well as Whole-grain Yellow Corn Flour lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Kamut have 4.8 times more Sugars than Whole Yellow Corn Flour.
- While 100 g of Whole-grain Yellow Corn Flour contain 2.7 times more Energy, 4.7 times more Fat, 2.8 times more Carbohydrate and 1.7 times more Fiber than Cooked Khorasan Wheat.
- Both Cooked Kamut and Whole Yellow Corn Flour offer comparable quantities of Protein per 100 grams.