Nutrient Comparison: Boiled Escarole VS Eggplant per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Escarole versus 14 oz of Eggplant to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Escarole vs Eggplant:
- 14 ounces of Boiled Escarole have 94 times more Vitamin A, 1.5 times more Vitamin B1, 1.7 times more Vitamin B2, 2.9 times more Vitamin B5, 3.5 times more Vitamin B9, 1.5 times more Vitamin C, 1.3 times more Vitamin E and 60.5 times more Vitamin K than Eggplant.
- While 14 oz of Raw Eggplant contain 2.1 times more Vitamin B3 and 5.3 times more Vitamin B6 than Boiled and Drained Escarole without Salt.
- 14 ounces of Boiled Escarole have insufficient amounts of Vitamin B3 and Vitamin B6
- 14 ounces of Eggplant have insufficient amounts of Vitamin A
- Both Boiled and Drained Escarole without Salt as well as Raw Eggplant have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Escarole vs Eggplant:
- 14 ounces of Boiled Escarole have 5.1 times more Calcium, 3.1 times more Iron, 1.7 times more Manganese and 4.3 times more Zinc than Eggplant.
- Both Boiled Escarole and Eggplant contain similar levels of Copper, Magnesium, Phosphorus, Potassium and Water per 14 ounces.
- 14 ounces of Eggplant lack sufficient amounts of Calcium and Zinc
- Both Boiled and Drained Escarole without Salt as well as Raw Eggplant lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Eggplant contain 1.9 times more Carbohydrate and 15.3 times more Sugars than Boiled and Drained Escarole without Salt.
- Both Boiled Escarole and Eggplant offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Eggplant provide inadequate amounts of Protein
- Both Boiled and Drained Escarole without Salt as well as Raw Eggplant provide inadequate amounts of Energy, Omega 3 and Omega 6 in 14 ounces.