Nutrient Comparison: Baked Red Potatoes VS Acerola per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Acerola to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Acerola:
- 14 ounces of Baked Red Potatoes have 3.6 times more Vitamin B1, 4 times more Vitamin B3, 23.6 times more Vitamin B6 and 1.9 times more Vitamin B9 than Acerola.
- While 14 oz of Raw Acerola contain 38 times more Vitamin A and 133.1 times more Vitamin C than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Acerola provide similar amounts of Vitamin B2 and Vitamin B5 per 14 ounces.
- 14 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A
- 14 ounces of Acerola have insufficient amounts of Vitamin B1 and Vitamin B6
- Both Baked Whole Red Potatoes as well as Raw Acerola have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Acerola:
- 14 ounces of Baked Red Potatoes have 2 times more Copper, 3.5 times more Iron, 1.6 times more Magnesium, 6.5 times more Phosphorus, 3.7 times more Potassium and 4 times more Zinc than Acerola.
- Both Baked Red Potatoes and Acerola contain similar levels of Water per 14 ounces.
- 14 ounces of Acerola lack sufficient amounts of Phosphorus and Zinc
- Both Baked Whole Red Potatoes as well as Raw Acerola lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have 2.7 times more Energy, 2.5 times more Carbohydrate, 1.6 times more Fiber and 5.8 times more Protein than Acerola.
- While 14 oz of Raw Acerola contain 2.9 times more Omega 3 than Baked Whole Red Potatoes.
- 14 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3
- 14 ounces of Acerola provide inadequate amounts of Energy and Protein
- Both Baked Whole Red Potatoes as well as Raw Acerola provide inadequate amounts of Omega 6 in 14 ounces.