Lets compare vitamin content per 14 ounces of Oat Flour vs Roasted Sunflower Seeds:
Partially Debranned Oat Flour has 6.5 times more Vitamin B1 than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 2 times more Vitamin B2, 4.8 times more Vitamin B3, 35 times more Vitamin B5, 6.4 times more Vitamin B6, 7.4 times more Vitamin B9, more Vitamin C and 37.3 times more Vitamin E than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Dry Roasted Sunflower Seed Kernels no Salt have similar amounts of Vitamin K per 14 oz.
Both Partially Debranned Oat Flour as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oat Flour vs Roasted Sunflower Seeds:
Partially Debranned Oat Flour has 1.9 times more Manganese and 6.3 times more Sodium than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 1.3 times more Calcium, 4.2 times more Copper, 2.6 times more Phosphorus, 2.3 times more Potassium, 2.3 times more Selenium and 1.7 times more Zinc than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Dry Roasted Sunflower Seed Kernels no Salt have similar amounts of Iron and Magnesium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Partially Debranned Oat Flour has 2.1 times more Omega 3 and 2.7 times more Carbohydrate than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 1.4 times more Energy, 5.5 times more Fat, 3.2 times more Saturated Fat, 10.3 times more Omega 6, 3.4 times more Sugars, 1.7 times more Fiber and 1.3 times more Protein than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.