Lets compare vitamin content per 1 pound of Whole Sorghum Flour vs Roasted Sunflower Seeds:
Whole-grain Sorghum Flour has 3.1 times more Vitamin B1 and 2.4 times more Vitamin K than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 4 times more Vitamin B2, 1.6 times more Vitamin B3, 13.1 times more Vitamin B5, 2.5 times more Vitamin B6, 9.5 times more Vitamin B9, 1.8 times more Vitamin C and 52.2 times more Vitamin E than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A in 1 lb.
Comparing minerals per 1 pound for Whole Sorghum Flour vs Roasted Sunflower Seeds:
Dry Roasted Sunflower Seed Kernels no Salt contain 5.8 times more Calcium, 7.2 times more Copper, 1.7 times more Manganese, 4.2 times more Phosphorus, 2.6 times more Potassium, 6.5 times more Selenium and 3.2 times more Zinc than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Dry Roasted Sunflower Seed Kernels no Salt have similar amounts of Iron and Magnesium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Whole-grain Sorghum Flour has 3.2 times more Carbohydrate than Dry Roasted Sunflower Seed Kernels no Salt.
While Dry Roasted Sunflower Seed Kernels no Salt contain 1.6 times more Energy, 14.9 times more Fat, 9.9 times more Saturated Fat, 24.5 times more Omega 6, 1.4 times more Sugars, 1.7 times more Fiber and 2.3 times more Protein than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Dry Roasted Sunflower Seed Kernels no Salt have similar amounts of Omega 3 per 1 lb.
Both Whole-grain Sorghum Flour as well as Dry Roasted Sunflower Seed Kernels no Salt have insufficient amounts of Glucose and Sucrose in 1 lb.