Nutrient Comparison: Baked Red Potatoes VS Canned Ginger Root, Pickled, With Artificial Sweetener per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Canned Ginger Root, Pickled, With Artificial Sweetener to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Canned Ginger Root, Pickled, With Artificial Sweetener:
- 14 ounces of Baked Red Potatoes have 3.6 times more Vitamin B1, 3.3 times more Vitamin B2, 72.5 times more Vitamin B3, 2.3 times more Vitamin B5, 5.7 times more Vitamin B6, 27 times more Vitamin B9, more Vitamin C and 1.3 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
- 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Canned Ginger Root, Pickled, With Artificial Sweetener 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 Canned Ginger Root, Pickled, With Artificial Sweetener:
- 14 ounces of Baked Red Potatoes have 9.7 times more Copper, 2.5 times more Iron, 7 times more Magnesium, 36 times more Phosphorus, 15.1 times more Potassium and 10 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
- While 14 oz of Canned Ginger Root, Pickled, With Artificial Sweetener contain 8.2 times more Calcium, 2.7 times more Manganese and 75.5 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Canned Ginger Root, Pickled, With Artificial Sweetener contain similar levels of Water per 14 ounces.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
- 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener lack sufficient amounts of Copper, Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have 4.4 times more Energy, 4.1 times more Carbohydrate and 7 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
- While 14 oz of Canned Ginger Root, Pickled, With Artificial Sweetener contain 1.4 times more Fiber than Baked Whole Red Potatoes.
- 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener provide inadequate amounts of Energy and Protein
- Both Baked Whole Red Potatoes as well as Canned Ginger Root, Pickled, With Artificial Sweetener provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.