Comparing Nutrients in 100 calories Frozen Roasted Potatoes with SaltVS Toppings, nuts in syrup
Weight per 100 calories
Frozen Roasted Potatoes with Salt
78.7g
Toppings, nuts in syrup
22.3g
Toppings, nuts in syrup have 3.5 times more energy per unit of mass than Frozen Roasted Potatoes with Salt, which is very high in comparison to other foods. Frozen Roasted Potatoes with Salt having average energy density.
Discover which food has more nutrients per 100 calories - Frozen Roasted Potatoes with Salt or Toppings, nuts in syrup?
Frozen Roasted Potatoes With Salt VS Toppings, Nuts In Syrup Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Frozen Roasted Potatoes with Salt or Toppings, nuts in syrup?
Lets compare vitamin content per 100 calories of Frozen Roasted Potatoes with Salt vs Toppings, nuts in syrup:
Both Frozen Roasted Potatoes with Salt and Toppings, nuts in syrup have similar amounts of vitamins per 100 kcal
Both Frozen Roasted Potatoes with Salt as well as Toppings, nuts in syrup have insufficient amounts of Vitamin C in 100 calories.
Comparing minerals per 100 calories for Frozen Roasted Potatoes with Salt vs Toppings, nuts in syrup:
100 calories of Frozen Roasted Potatoes with Salt have 1.7 times more Iron, 10.5 times more Potassium and 25 times more Sodium than Toppings, nuts in syrup.
100 calories of Toppings, nuts in syrup lack sufficient amounts of Potassium
Both Frozen Roasted Potatoes with Salt as well as Toppings, nuts in syrup lack sufficient amounts of Calcium in 100 calories.
Comparison of macro-nutrients per 100 calories:
100 calories of Frozen Roasted Potatoes with Salt have 1.6 times more Carbohydrate, 4 times more Fiber and 1.7 times more Protein than Toppings, nuts in syrup.
While 100 kcal of Toppings, nuts in syrup contain 3.4 times more Fat and 15.1 times more Sugars than Frozen Roasted Potatoes with Salt.
Both Frozen Roasted Potatoes with Salt and Toppings, nuts in syrup offer comparable quantities of Energy per 100 calories.
100 calories of Toppings, nuts in syrup provide inadequate amounts of Fiber and Protein