Nutrient Comparison: George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry VS Boiled Potato Flesh, Cooked In Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry versus 14 oz of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry vs Boiled Potato Flesh, Cooked In Skin:
- Both George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry and Boiled Potato Flesh, Cooked In Skin without Salt have similar amounts of vitamins per 14 oz
Comparing minerals per 14 ounces for George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry have 12.3 times more Iron and 420 times more Sodium than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 19.2 times more Water than George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry have 4.5 times more Energy, 51 times more Fat, 34.6 times more Saturated Fat, 23.3 times more Omega 6, 3.6 times more Carbohydrate, 3 times more Fiber and 7.1 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- 14 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 6
- Both George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 3 in 14 ounces.