Nutrient Comparison: Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E VS Baked Red Potatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E 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 Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E vs Baked Red Potatoes:
- 14 ounces of Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E have 2.5 times more Vitamin C and 7.9 times more Vitamin E than Baked Red Potatoes.
- While 14 oz of Baked Whole Red Potatoes contain 3.1 times more Vitamin B2, 11.3 times more Vitamin B3, 6.1 times more Vitamin B5, 2.1 times more Vitamin B6 and 2.3 times more Vitamin B9 than Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E.
- Both Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E and Baked Red Potatoes provide similar amounts of Vitamin B1 per 14 ounces.
- 14 ounces of Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E have insufficient amounts of Vitamin B2, Vitamin B3 and Vitamin B5
- 14 ounces of Baked Red Potatoes have insufficient amounts of Vitamin E
- Both Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E vs Baked Red Potatoes:
- 14 ounces of Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E have 2.9 times more Manganese than Baked Red Potatoes.
- While 14 oz of Baked Whole Red Potatoes contain 6.2 times more Copper, 2.7 times more Iron, 2.5 times more Magnesium, 8 times more Phosphorus, 4.1 times more Potassium and 3.6 times more Zinc than Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E.
- Both Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E and Baked Red Potatoes contain similar levels of Water per 14 ounces.
- 14 ounces of Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E lack sufficient amounts of Phosphorus and Zinc
- Both Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E as well as Baked Whole Red Potatoes lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E have 7 times more Sugars and 8.7 times more Fructose than Baked Red Potatoes.
- While 14 oz of Baked Whole Red Potatoes contain 1.7 times more Energy, 1.6 times more Carbohydrate, 9 times more Fiber and 6.4 times more Protein than Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E.
- 14 ounces of Pineapple juice, canned, not from concentrate, unsweetened, with added vitamins A, C and E provide inadequate amounts of Energy, Fiber and Protein