Nutrient Comparison: Baked Red Potatoes VS Red Wine per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Red Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Red Wine:
- 14 ounces of Baked Red Potatoes have 14.4 times more Vitamin B1, 1.6 times more Vitamin B2, 7.1 times more Vitamin B3, 11.4 times more Vitamin B5, 3.7 times more Vitamin B6, 27 times more Vitamin B9, more Vitamin C and 7 times more Vitamin K than Red Wine.
- 14 ounces of Red Wine have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Red Table Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Red Wine:
- 14 ounces of Baked Red Potatoes have 15.8 times more Copper, 1.5 times more Iron, 2.3 times more Magnesium, 1.3 times more Manganese, 3.1 times more Phosphorus, 4.3 times more Potassium and 2.9 times more Zinc than Red Wine.
- Both Baked Red Potatoes and Red Wine contain similar levels of Water per 14 ounces.
- 14 ounces of Red Wine lack sufficient amounts of Copper and Zinc
- Both Baked Whole Red Potatoes as well as Red Table Wine lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have 7.5 times more Carbohydrate, more Fiber and 32.9 times more Protein than Red Wine.
- Both Baked Red Potatoes and Red Wine offer comparable quantities of Energy per 14 ounces.
- 14 ounces of Red Wine provide inadequate amounts of Fiber and Protein
- Both Baked Whole Red Potatoes as well as Red Table Wine provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.