Nutrient Comparison: Baked Red Potatoes VS Canned Small Ripe Olives per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Canned Small Ripe Olives to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Canned Small Ripe Olives:
- 14 ounces of Baked Red Potatoes have 24 times more Vitamin B1, more Vitamin B2, 43.1 times more Vitamin B3, 22.7 times more Vitamin B5, 23.6 times more Vitamin B6, more Vitamin B9, 14 times more Vitamin C and 2 times more Vitamin K than Canned Small Ripe Olives.
- While 14 oz of Canned Small Ripe Olives contain 20.6 times more Vitamin E than Baked Whole Red Potatoes.
- 14 ounces of Baked Red Potatoes have insufficient amounts of Vitamin E
- 14 ounces of Canned Small Ripe Olives have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Canned Small Ripe Olives have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Canned Small Ripe Olives:
- 14 ounces of Baked Red Potatoes have 7 times more Magnesium, 8.7 times more Manganese, 24 times more Phosphorus, 68.1 times more Potassium and 1.8 times more Zinc than Canned Small Ripe Olives.
- While 14 oz of Canned Small Ripe Olives contain 9.8 times more Calcium, 1.4 times more Copper, 9 times more Iron and 61.3 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Canned Small Ripe Olives contain similar levels of Water per 14 ounces.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
- 14 ounces of Canned Small Ripe Olives lack sufficient amounts of Magnesium, Manganese, Phosphorus and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have 3.2 times more Carbohydrate and 2.7 times more Protein than Canned Small Ripe Olives.
- While 14 oz of Canned Small Ripe Olives contain 1.3 times more Energy, 72.7 times more Fat, 57 times more Saturated Fat and 12.8 times more Omega 6 than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Canned Small Ripe Olives offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Baked Red Potatoes provide inadequate amounts of Omega 6
- 14 ounces of Canned Small Ripe Olives provide inadequate amounts of Protein
- Both Baked Whole Red Potatoes as well as Canned Small Ripe Olives provide inadequate amounts of Omega 3 in 14 ounces.