Nutrient Comparison: Baked Red Potatoes VS Low Fat Cottonseed Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Low Fat Cottonseed 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 Cottonseed Flour:
- 14 ounces of Baked Red Potatoes have 5.3 times more Vitamin C than Low Fat Cottonseed Flour.
- While 14 oz of Low Fat Glandless Cottonseed Flour contain 22 times more Vitamin A, 29 times more Vitamin B1, 7.9 times more Vitamin B2, 2.5 times more Vitamin B3, 1.3 times more Vitamin B5, 3.6 times more Vitamin B6 and 8.4 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 Low Fat Glandless Cottonseed Flour have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Low Fat Cottonseed Flour:
- 14 ounces of Baked Red Potatoes have 11.1 times more Water than Low Fat Cottonseed Flour.
- While 14 oz of Low Fat Glandless Cottonseed Flour contain 52.7 times more Calcium, 6.7 times more Copper, 18 times more Iron, 25.6 times more Magnesium, 12.3 times more Manganese, 22 times more Phosphorus, 3.2 times more Potassium, 2.9 times more Sodium and 29 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 Glandless Cottonseed Flour contain 3.8 times more Energy, 11.6 times more Omega 6, 1.8 times more Carbohydrate and 21.7 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 Glandless Cottonseed Flour provide inadequate amounts of Omega 3 in 14 ounces.