Nutrient Comparison: Boiled Chinese Cabbage with Salt VS Baked Potato Flesh per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Chinese Cabbage with Salt versus 14 oz of Baked Potato Flesh to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Chinese Cabbage with Salt vs Baked Potato Flesh:
- 14 ounces of Boiled Chinese Cabbage with Salt have more Vitamin A, 3 times more Vitamin B2, 4.6 times more Vitamin B9, 2 times more Vitamin C and 113.3 times more Vitamin K than Baked Potato Flesh.
- While 14 oz of Baked Potatoes Flesh no Salt contain 3.3 times more Vitamin B1, 3.3 times more Vitamin B3, 7 times more Vitamin B5 and 1.8 times more Vitamin B6 than Boiled and Drained Chinese Cabbage with Salt.
- 14 ounces of Boiled Chinese Cabbage with Salt have insufficient amounts of Vitamin B5
- 14 ounces of Baked Potato Flesh have insufficient amounts of Vitamin A, Vitamin B2 and Vitamin K
- Both Boiled and Drained Chinese Cabbage with Salt as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Boiled Chinese Cabbage with Salt vs Baked Potato Flesh:
- 14 ounces of Boiled Chinese Cabbage with Salt have 18.6 times more Calcium, 3 times more Iron, 54 times more Sodium and 1.3 times more Water than Baked Potato Flesh.
- While 14 oz of Baked Potatoes Flesh no Salt contain 11.3 times more Copper, 2.3 times more Magnesium, 1.7 times more Phosphorus and 1.7 times more Zinc than Boiled and Drained Chinese Cabbage with Salt.
- Both Boiled Chinese Cabbage with Salt and Baked Potato Flesh contain similar levels of Manganese and Potassium per 14 ounces.
- 14 ounces of Boiled Chinese Cabbage with Salt lack sufficient amounts of Zinc
- 14 ounces of Baked Potato Flesh lack sufficient amounts of Calcium
- Both Boiled and Drained Chinese Cabbage with Salt as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Chinese Cabbage with Salt have 4.1 times more Omega 3 than Baked Potato Flesh.
- While 14 oz of Baked Potatoes Flesh no Salt contain 7.8 times more Energy, 12.1 times more Carbohydrate, 2 times more Sugars, 1.5 times more Fiber and 1.3 times more Protein than Boiled and Drained Chinese Cabbage with Salt.
- 14 ounces of Boiled Chinese Cabbage with Salt provide inadequate amounts of Energy and Carbohydrate
- 14 ounces of Baked Potato Flesh provide inadequate amounts of Omega 3
- Both Boiled and Drained Chinese Cabbage with Salt as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 6 in 14 ounces.