Lets compare vitamin content per 7 ounces of Boiled Bulgur vs Whole Yellow Corn Flour:
Whole-grain Yellow Corn Flour contains more Vitamin A, 4.3 times more Vitamin B1, 2.9 times more Vitamin B2, 1.9 times more Vitamin B3, 1.9 times more Vitamin B5, 4.5 times more Vitamin B6, 1.4 times more Vitamin B9 and 42 times more Vitamin E than Cooked Bulgur.
Both Cooked Bulgur as well as Whole-grain Yellow Corn Flour have insufficient amounts of Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 7 oz.
Comparing minerals per 7 ounces for Boiled Bulgur vs Whole Yellow Corn Flour:
Cooked Bulgur has 1.4 times more Calcium, 1.3 times more Manganese and 7.1 times more Water than Whole-grain Yellow Corn Flour.
While Whole-grain Yellow Corn Flour contains 3.1 times more Copper, 2.5 times more Iron, 2.9 times more Magnesium, 6.8 times more Phosphorus, 4.6 times more Potassium, 25.7 times more Selenium and 3 times more Zinc than Cooked Bulgur.
Comparison of macro-nutrients per 7 ounces:
Whole-grain Yellow Corn Flour contains 4.3 times more Energy, 16.1 times more Fat, 12.9 times more Saturated Fat, 13.3 times more Omega 3, 18.1 times more Omega 6, 4.1 times more Carbohydrate, 1.6 times more Fiber and 2.3 times more Protein than Cooked Bulgur.
Both Cooked Bulgur as well as Whole-grain Yellow Corn Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.