Lets compare vitamin content per 14 ounces of Cooked Shiitake Mushrooms with Salt vs Roasted Sunflower Seeds:
Cooked Shiitake Mushrooms with Salt have more Vitamin D than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 2.9 times more Vitamin B1, 1.4 times more Vitamin B2, 4.7 times more Vitamin B3, 2 times more Vitamin B5, 5.1 times more Vitamin B6, 11.3 times more Vitamin B9, 4.7 times more Vitamin C, more Vitamin E and more Vitamin K than Cooked Shiitake Mushrooms with Salt.
Both Cooked Shiitake Mushrooms with Salt as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A and Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Shiitake Mushrooms with Salt vs Roasted Sunflower Seeds:
Cooked Shiitake Mushrooms with Salt have 80 times more Sodium and 69.6 times more Water than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 23.3 times more Calcium, 2 times more Copper, 8.6 times more Iron, 9.2 times more Magnesium, 10.3 times more Manganese, 39.8 times more Phosphorus, 7.3 times more Potassium, 3.2 times more Selenium and 4 times more Zinc than Cooked Shiitake Mushrooms with Salt.
Comparison of macro-nutrients per 14 ounces:
Cooked Shiitake Mushrooms with Salt have 1.4 times more Sugars than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 10.4 times more Energy, 226.4 times more Fat, 104.4 times more Saturated Fat, 23 times more Omega 3, 1057.5 times more Omega 6, 1.7 times more Carbohydrate, 5.3 times more Fiber and 12.4 times more Protein than Cooked Shiitake Mushrooms with Salt.
Both Cooked Shiitake Mushrooms with Salt as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.