Lets compare vitamin content per 1 kilogram of Oat Flour vs Oil Roasted Sunflower Seeds:
Partially Debranned Oat Flour has 2.2 times more Vitamin B1 than Oil Roasted Sunflower Seed Kernels.
While Oil Roasted Sunflower Seed Kernels contain 2.2 times more Vitamin B2, 2.8 times more Vitamin B3, 34.5 times more Vitamin B5, 6.3 times more Vitamin B6, 7.3 times more Vitamin B9, more Vitamin C and 51.9 times more Vitamin E than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Oil Roasted Sunflower Seed Kernels have similar amounts of Vitamin K per 1 kg.
Both Partially Debranned Oat Flour as well as Oil Roasted Sunflower Seed Kernels have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Oat Flour vs Oil Roasted Sunflower Seeds:
Partially Debranned Oat Flour has 1.9 times more Manganese and 6.3 times more Sodium than Oil Roasted Sunflower Seed Kernels.
While Oil Roasted Sunflower Seed Kernels contain 1.6 times more Calcium, 4.1 times more Copper, 2.5 times more Phosphorus, 1.3 times more Potassium, 2.3 times more Selenium and 1.6 times more Zinc than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Oil Roasted Sunflower Seed Kernels have similar amounts of Iron and Magnesium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Partially Debranned Oat Flour has 1.8 times more Omega 3 and 2.9 times more Carbohydrate than Oil Roasted Sunflower Seed Kernels.
While Oil Roasted Sunflower Seed Kernels contain 1.5 times more Energy, 5.6 times more Fat, 4.4 times more Saturated Fat, 10.7 times more Omega 6, 3.9 times more Sugars, 1.6 times more Fiber and 1.4 times more Protein than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Oil Roasted Sunflower Seed Kernels have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.