Nutrient Comparison: Dried Chinese Chestnuts VS Boiled Potato Flesh, Cooked In Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Dried Chinese Chestnuts 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 Dried Chinese Chestnuts vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of Dried Chinese Chestnuts have 2.5 times more Vitamin B1, 14.7 times more Vitamin B2, 1.7 times more Vitamin B5, 2.2 times more Vitamin B6, 11 times more Vitamin B9 and 4.5 times more Vitamin C than Boiled Potato Flesh, Cooked In Skin.
- Both Dried Chinese Chestnuts and Boiled Potato Flesh, Cooked In Skin provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
- Both Dried Chinese Chestnuts as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Dried Chinese Chestnuts vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of Dried Chinese Chestnuts have 5.8 times more Calcium, 3.1 times more Copper, 7.4 times more Iron, 6.2 times more Magnesium, 18.8 times more Manganese, 3.5 times more Phosphorus, 1.9 times more Potassium and 4.7 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 8.6 times more Water than Dried Chinese Chestnuts.
- 14 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Dried Chinese Chestnuts have 4.2 times more Energy, 4.5 times more Omega 3, 13.1 times more Omega 6, 4 times more Carbohydrate and 3.6 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- 14 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6