Nutrient Comparison: Baked Red Potatoes VS Spanish Tomato Sauce per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Spanish Tomato Sauce to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Spanish Tomato Sauce:
- 14 ounces of Baked Red Potatoes have 1.2 times more Vitamin B3, 1.2 times more Vitamin B5, 1.9 times more Vitamin B9 and 1.5 times more Vitamin C than Spanish Tomato Sauce.
- While 14 oz of Canned Spanish Tomato Sauce contain 49 times more Vitamin A than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Spanish Tomato Sauce provide similar amounts of Vitamin B1, Vitamin B2 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 Canned Spanish Tomato Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Spanish Tomato Sauce:
- 14 ounces of Baked Red Potatoes have 1.5 times more Magnesium, 1.5 times more Phosphorus and 1.5 times more Potassium than Spanish Tomato Sauce.
- While 14 oz of Canned Spanish Tomato Sauce contain 5 times more Iron and 39.3 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Spanish Tomato Sauce contain similar levels of Copper, Manganese, Zinc and Water per 14 ounces.
- Both Baked Whole Red Potatoes as well as Canned Spanish Tomato Sauce lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have 2.6 times more Energy, 2.7 times more Carbohydrate, 1.3 times more Fiber and 1.6 times more Protein than Spanish Tomato Sauce.
- 14 ounces of Spanish Tomato Sauce provide inadequate amounts of Energy
- Both Baked Whole Red Potatoes as well as Canned Spanish Tomato Sauce provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.