Nutrient Comparison: Sauteed Green Sweet Peppers VS Boiled Potato Flesh, Cooked In Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Sauteed Green Sweet Peppers 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 Sauteed Green Sweet Peppers vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of Sauteed Green Sweet Peppers have 2.4 times more Vitamin B2, 13.6 times more Vitamin C, 140 times more Vitamin E and 9.7 times more Vitamin K than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.5 times more Vitamin B1, 2.5 times more Vitamin B3, 4.7 times more Vitamin B5, 1.5 times more Vitamin B6 and 5 times more Vitamin B9 than Sauteed Green Sweet Peppers.
- 14 ounces of Sauteed Green Sweet Peppers have insufficient amounts of Vitamin B9
- 14 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2, Vitamin E and Vitamin K
- Both Sauteed Green Sweet Peppers 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 Sauteed Green Sweet Peppers vs Boiled Potato Flesh, Cooked In Skin:
- 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 11.1 times more Copper, 2.8 times more Magnesium, 2.2 times more Manganese, 2.9 times more Phosphorus, 2.8 times more Potassium and 5 times more Zinc than Sauteed Green Sweet Peppers.
- Both Sauteed Green Sweet Peppers and Boiled Potato Flesh, Cooked In Skin contain similar levels of Iron and Water per 14 ounces.
- 14 ounces of Sauteed Green Sweet Peppers lack sufficient amounts of Copper, Magnesium and Zinc
- Both Sauteed Green Sweet Peppers as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Sauteed Green Sweet Peppers have 1.3 times more Energy, 118.5 times more Fat, 61.2 times more Saturated Fat, 77 times more Omega 3, 160.3 times more Omega 6 and 2.4 times more Sugars than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 4.8 times more Carbohydrate and 2.4 times more Protein than Sauteed Green Sweet Peppers.
- Both Sauteed Green Sweet Peppers and Boiled Potato Flesh, Cooked In Skin offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Sauteed Green Sweet Peppers provide inadequate amounts of Protein
- 14 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6