Nutrient Comparison: Baked Potato Flesh VS Boiled Soybeans per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Flesh versus 14 oz of Boiled Soybeans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Flesh vs Boiled Soybeans:
- 14 ounces of Baked Potato Flesh have 3.5 times more Vitamin B3, 3.1 times more Vitamin B5, 1.3 times more Vitamin B6 and 7.5 times more Vitamin C than Boiled Soybeans.
- While 14 oz of Boiled Soybeans no Salt contain 1.5 times more Vitamin B1, 13.6 times more Vitamin B2, 6 times more Vitamin B9, 8.8 times more Vitamin E and 64 times more Vitamin K than Baked Potatoes Flesh no Salt.
- 14 ounces of Baked Potato Flesh have insufficient amounts of Vitamin B2, Vitamin E and Vitamin K
- 14 ounces of Boiled Soybeans have insufficient amounts of Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Boiled Soybeans no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Flesh vs Boiled Soybeans:
- 14 ounces of Baked Potato Flesh have 1.2 times more Water than Boiled Soybeans.
- While 14 oz of Boiled Soybeans no Salt contain 20.4 times more Calcium, 1.9 times more Copper, 14.7 times more Iron, 3.4 times more Magnesium, 5.1 times more Manganese, 4.9 times more Phosphorus, 1.3 times more Potassium, 24.3 times more Selenium and 4 times more Zinc than Baked Potatoes Flesh no Salt.
- 14 ounces of Baked Potato Flesh lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Flesh have 2.6 times more Carbohydrate than Boiled Soybeans.
- While 14 oz of Boiled Soybeans no Salt contain 1.8 times more Energy, 89.7 times more Fat, 49.9 times more Saturated Fat, 59.8 times more Omega 3, 139.5 times more Omega 6, 1.8 times more Sugars, 4 times more Fiber and 9.3 times more Protein than Baked Potatoes Flesh no Salt.
- 14 ounces of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6