Nutrient Comparison: Baked Potato Flesh VS Feijoa per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Flesh versus 14 oz of Feijoa to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Flesh vs Feijoa:
- 14 ounces of Baked Potato Flesh have 17.5 times more Vitamin B1, 4.7 times more Vitamin B3, 2.4 times more Vitamin B5 and 4.5 times more Vitamin B6 than Feijoa.
- While 14 oz of Raw Feijoa contain 2.6 times more Vitamin B9, 2.6 times more Vitamin C and 11.7 times more Vitamin K than Baked Potatoes Flesh no Salt.
- 14 ounces of Baked Potato Flesh have insufficient amounts of Vitamin K
- 14 ounces of Feijoa have insufficient amounts of Vitamin B1 and Vitamin B3
- Both Baked Potatoes Flesh no Salt as well as Raw Feijoa have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12 and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Flesh vs Feijoa:
- 14 ounces of Baked Potato Flesh have 6 times more Copper, 2.5 times more Iron, 2.8 times more Magnesium, 1.9 times more Manganese, 2.6 times more Phosphorus, 2.3 times more Potassium and 4.8 times more Zinc than Feijoa.
- Both Baked Potato Flesh and Feijoa contain similar levels of Water per 14 ounces.
- 14 ounces of Feijoa lack sufficient amounts of Iron and Zinc
- Both Baked Potatoes Flesh no Salt as well as Raw Feijoa lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Flesh have 1.5 times more Energy, 1.4 times more Carbohydrate and 2.8 times more Protein than Feijoa.
- While 14 oz of Raw Feijoa contain 4.8 times more Sugars and 4.3 times more Fiber than Baked Potatoes Flesh no Salt.
- 14 ounces of Feijoa provide inadequate amounts of Protein
- Both Baked Potatoes Flesh no Salt as well as Raw Feijoa provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.