Nutrient Comparison: Baked Red Potatoes VS Low Fat Peanut Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Low Fat Peanut Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Low Fat Peanut Flour:
- 14 ounces of Baked Red Potatoes have more Vitamin C than Low Fat Peanut Flour.
- While 14 oz of Low Fat Peanut Flour contain 6.3 times more Vitamin B1, 3.4 times more Vitamin B2, 7.2 times more Vitamin B3, 4.5 times more Vitamin B5, 1.4 times more Vitamin B6 and 4.9 times more Vitamin B9 than Baked Whole Red Potatoes.
- 14 ounces of Low Fat Peanut Flour have insufficient amounts of Vitamin C
- Both Baked Whole Red Potatoes as well as Low Fat Peanut Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Low Fat Peanut Flour:
- 14 ounces of Baked Red Potatoes have 9.8 times more Water than Low Fat Peanut Flour.
- While 14 oz of Low Fat Peanut Flour contain 14.4 times more Calcium, 11.7 times more Copper, 6.8 times more Iron, 1.7 times more Magnesium, 24.5 times more Manganese, 7.1 times more Phosphorus, 2.5 times more Potassium and 15 times more Zinc than Baked Whole Red Potatoes.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Low Fat Peanut Flour contain 4.9 times more Energy, 146 times more Fat, 76 times more Saturated Fat, 141.2 times more Omega 6, 1.6 times more Carbohydrate, 8.8 times more Fiber and 14.7 times more Protein than Baked Whole Red Potatoes.
- 14 ounces of Baked Red Potatoes provide inadequate amounts of Omega 6
- Both Baked Whole Red Potatoes as well as Low Fat Peanut Flour provide inadequate amounts of Omega 3 in 14 ounces.