Nutrient Comparison: Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium VS Baked Red Potatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium versus 14 oz of Baked Red Potatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium vs Baked Red Potatoes:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 2 times more Vitamin C than Baked Red Potatoes.
- While 14 oz of Baked Whole Red Potatoes contain 4.2 times more Vitamin B1, 3.3 times more Vitamin B2, 12 times more Vitamin B3, 7.1 times more Vitamin B5, 6.6 times more Vitamin B6, more Vitamin B9 and 7 times more Vitamin K than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin K
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium vs Baked Red Potatoes:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 4.7 times more Calcium and 1.4 times more Manganese than Baked Red Potatoes.
- While 14 oz of Baked Whole Red Potatoes contain 9.7 times more Copper, 2.8 times more Iron, 2.8 times more Magnesium, 5.1 times more Phosphorus, 5.2 times more Potassium and 5.7 times more Zinc than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium and Baked Red Potatoes contain similar levels of Water per 14 ounces.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium lack sufficient amounts of Copper and Zinc
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 9.9 times more Sugars and 16.7 times more Fructose than Baked Red Potatoes.
- While 14 oz of Baked Whole Red Potatoes contain 1.4 times more Energy, 1.3 times more Carbohydrate, 9 times more Fiber and 6.2 times more Protein than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium provide inadequate amounts of Fiber and Protein
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium as well as Baked Whole Red Potatoes provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.