Nutrient Comparison: Baked Red Potatoes VS Dried Pasilla Peppers per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Dried Pasilla Peppers to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Dried Pasilla Peppers:
- 14 ounces of Baked Red Potatoes have 2 times more Vitamin C than Dried Pasilla Peppers.
- While 14 oz of Dried Pasilla Peppers contain 1788 times more Vitamin A, 2.4 times more Vitamin B1, 63.9 times more Vitamin B2, 4.5 times more Vitamin B3, 4.7 times more Vitamin B5, 19.9 times more Vitamin B6 and 6.3 times more Vitamin B9 than Baked Whole Red Potatoes.
- 14 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A
- Both Baked Whole Red Potatoes as well as Dried Pasilla Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Dried Pasilla Peppers:
- 14 ounces of Baked Red Potatoes have 5.2 times more Water than Dried Pasilla Peppers.
- While 14 oz of Dried Pasilla Peppers contain 10.8 times more Calcium, 2.4 times more Copper, 14 times more Iron, 4.6 times more Magnesium, 9.1 times more Manganese, 3.7 times more Phosphorus, 4.1 times more Potassium, 7.4 times more Sodium and 3.5 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 Dried Pasilla Peppers contain 4 times more Energy, 105.7 times more Fat, 2.6 times more Carbohydrate, 14.9 times more Fiber and 5.4 times more Protein than Baked Whole Red Potatoes.