Nutrient Comparison: Baked Red Potatoes VS Yellow Plantains per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Yellow Plantains to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Yellow Plantains:
- 14 ounces of Baked Red Potatoes have 2.4 times more Vitamin B3 and 1.2 times more Vitamin B9 than Yellow Plantains.
- While 14 oz of Raw Yellow Plantains contain 56 times more Vitamin A, 1.5 times more Vitamin B2, 1.5 times more Vitamin C and 10.3 times more Vitamin K than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Yellow Plantains provide similar amounts of Vitamin B1, Vitamin B5 and Vitamin B6 per 14 ounces.
- 14 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A
- Both Baked Whole Red Potatoes as well as Raw Yellow Plantains have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Yellow Plantains:
- 14 ounces of Baked Red Potatoes have 2.4 times more Copper, 1.3 times more Iron, 1.2 times more Manganese, 2.3 times more Phosphorus and 2.1 times more Zinc than Yellow Plantains.
- While 14 oz of Raw Yellow Plantains contain 1.3 times more Magnesium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Yellow Plantains contain similar levels of Potassium per 14 ounces.
- 14 ounces of Yellow Plantains lack sufficient amounts of Zinc
- Both Baked Whole Red Potatoes as well as Raw Yellow Plantains lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have 1.8 times more Protein than Yellow Plantains.
- While 14 oz of Raw Yellow Plantains contain 1.4 times more Energy, 1.6 times more Carbohydrate, 12.2 times more Sugars and 19.6 times more Fructose than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Yellow Plantains offer comparable quantities of Fiber per 14 ounces.
- Both Baked Whole Red Potatoes as well as Raw Yellow Plantains provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.