Nutrient Comparison: Red Anjou Pears VS Baked Potato Flesh per 14 oz
Compare the macro and micronutrient content in 14 oz of Red Anjou Pears 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 Red Anjou Pears vs Baked Potato Flesh:
- 14 ounces of Red Anjou Pears have 1.3 times more Vitamin B2 and 16.3 times more Vitamin K than Baked Potato Flesh.
- While 14 oz of Baked Potatoes Flesh no Salt contain 8.8 times more Vitamin B1, 8.6 times more Vitamin B3, 10.5 times more Vitamin B5, 7.7 times more Vitamin B6, 1.3 times more Vitamin B9 and 2.5 times more Vitamin C than Raw Red Anjou Pears.
- 14 ounces of Red Anjou Pears have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B9
- 14 ounces of Baked Potato Flesh have insufficient amounts of Vitamin B2 and Vitamin K
- Both Raw Red Anjou Pears as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Red Anjou Pears vs Baked Potato Flesh:
- 14 oz of Baked Potatoes Flesh no Salt contain 3.1 times more Copper, 1.8 times more Iron, 3.6 times more Magnesium, 2.9 times more Manganese, 3.8 times more Phosphorus, 3.2 times more Potassium and 2.2 times more Zinc than Raw Red Anjou Pears.
- Both Red Anjou Pears and Baked Potato Flesh contain similar levels of Water per 14 ounces.
- 14 ounces of Red Anjou Pears lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Raw Red Anjou Pears as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Red Anjou Pears have 5.6 times more Sugars and 2 times more Fiber than Baked Potato Flesh.
- While 14 oz of Baked Potatoes Flesh no Salt contain 1.5 times more Energy, 1.4 times more Carbohydrate and 5.9 times more Protein than Raw Red Anjou Pears.
- 14 ounces of Red Anjou Pears provide inadequate amounts of Protein