Nutrient Comparison: Baked Red Potatoes VS Fuji Apples per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Fuji Apples to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Fuji Apples:
- 14 ounces of Baked Red Potatoes have 5.5 times more Vitamin B1, 1.9 times more Vitamin B2, 22.8 times more Vitamin B3, 6.7 times more Vitamin B5, 4.7 times more Vitamin B6, 9 times more Vitamin B9 and 2.8 times more Vitamin K than Fuji Apples.
- 14 ounces of Fuji Apples have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin K
- Both Baked Whole Red Potatoes as well as Raw Fuji Apples with skin have insufficient amounts of Vitamin A and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Fuji Apples:
- 14 ounces of Baked Red Potatoes have 7 times more Copper, 7 times more Iron, 5.6 times more Magnesium, 5.6 times more Manganese, 5.5 times more Phosphorus, 5 times more Potassium and 10 times more Zinc than Fuji Apples.
- Both Baked Red Potatoes and Fuji Apples contain similar levels of Water per 14 ounces.
- 14 ounces of Fuji Apples lack sufficient amounts of Iron, Magnesium, Manganese, Phosphorus and Zinc
- Both Baked Whole Red Potatoes as well as Raw Fuji Apples with skin lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have 1.4 times more Energy, 1.3 times more Carbohydrate and 11.5 times more Protein than Fuji Apples.
- While 14 oz of Raw Fuji Apples with skin contain 8.2 times more Sugars and 14.7 times more Fructose than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Fuji Apples offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Fuji Apples provide inadequate amounts of Protein