Nutrient Comparison: Baked Red Potatoes VS Puddings, vanilla, ready-to-eat, fat free per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Puddings, vanilla, ready-to-eat, fat free to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Puddings, vanilla, ready-to-eat, fat free:
- 14 ounces of Baked Red Potatoes have 3.3 times more Vitamin B1, 30.7 times more Vitamin B3, 1.7 times more Vitamin B5, 11.2 times more Vitamin B6, 9 times more Vitamin B9, 10.5 times more Vitamin C and more Vitamin K than Puddings, vanilla, ready-to-eat, fat free.
- While 14 oz of Puddings, vanilla, ready-to-eat, fat free contain 1.8 times more Vitamin B2 and more Vitamin B12 than Baked Whole Red Potatoes.
- 14 ounces of Baked Red Potatoes have insufficient amounts of Vitamin B12
- 14 ounces of Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Puddings, vanilla, ready-to-eat, fat free:
- 14 ounces of Baked Red Potatoes have 13.4 times more Copper, 1.9 times more Iron, 4 times more Magnesium, 43.3 times more Manganese, 1.3 times more Phosphorus, 5 times more Potassium and 1.7 times more Zinc than Puddings, vanilla, ready-to-eat, fat free.
- While 14 oz of Puddings, vanilla, ready-to-eat, fat free contain 4.4 times more Calcium and 15.9 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Puddings, vanilla, ready-to-eat, fat free contain similar levels of Water per 14 ounces.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
- 14 ounces of Puddings, vanilla, ready-to-eat, fat free lack sufficient amounts of Copper, Magnesium and Manganese
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have more Fiber than Puddings, vanilla, ready-to-eat, fat free.
- While 14 oz of Puddings, vanilla, ready-to-eat, fat free contain 10.6 times more Sugars than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Puddings, vanilla, ready-to-eat, fat free offer comparable quantities of Energy, Carbohydrate and Protein per 14 ounces.
- 14 ounces of Puddings, vanilla, ready-to-eat, fat free provide inadequate amounts of Fiber
- Both Baked Whole Red Potatoes as well as Puddings, vanilla, ready-to-eat, fat free provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.