Nutrient Comparison: Baked Potato Flesh VS Soybean Lecithin per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Flesh versus 14 oz of Soybean Lecithin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Flesh vs Soybean Lecithin:
- 14 ounces of Baked Potato Flesh have more Vitamin B1, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Soybean Lecithin.
- While 14 oz of Soybean Lecithin contain 204.5 times more Vitamin E and 613 times more Vitamin K than Baked Potatoes Flesh no Salt.
- 14 ounces of Baked Potato Flesh have insufficient amounts of Vitamin E and Vitamin K
- 14 ounces of Soybean Lecithin have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Soybean Lecithin have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Flesh vs Soybean Lecithin:
- 14 ounces of Baked Potato Flesh have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than Soybean Lecithin.
- 14 ounces of Soybean Lecithin lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Baked Potatoes Flesh no Salt as well as Soybean Lecithin lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Flesh have more Carbohydrate, more Sugars, more Fiber and more Protein than Soybean Lecithin.
- While 14 oz of Soybean Lecithin contain 8.2 times more Energy, 1000 times more Fat, 577.1 times more Saturated Fat, 513.6 times more Omega 3 and 1255.7 times more Omega 6 than Baked Potatoes Flesh no Salt.
- 14 ounces of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6
- 14 ounces of Soybean Lecithin provide inadequate amounts of Carbohydrate, Fiber and Protein