Nutrient Comparison: Baked Red Potatoes VS Tostada shells, corn per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Tostada shells, corn to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Tostada shells, corn:
- 14 ounces of Baked Red Potatoes have 1.8 times more Vitamin B5 than Tostada shells, corn.
- While 14 oz of Tostada shells, corn contain 4.9 times more Vitamin B1, 1.9 times more Vitamin B2 and 1.7 times more Vitamin B6 than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Tostada shells, corn provide similar amounts of Vitamin B3 per 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Tostada shells, corn:
- 14 ounces of Baked Red Potatoes have 2.3 times more Potassium and 23.1 times more Water than Tostada shells, corn.
- While 14 oz of Tostada shells, corn contain 8.4 times more Calcium, 2.2 times more Iron, 2.7 times more Magnesium, 2.1 times more Manganese, 2.8 times more Phosphorus, 54.8 times more Sodium and 3.1 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Tostada shells, corn contain similar levels of Copper per 14 ounces.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Tostada shells, corn contain 5.4 times more Energy, 155.9 times more Fat, 175.3 times more Saturated Fat, 8.3 times more Omega 3, 163.8 times more Omega 6, 3.3 times more Carbohydrate, 3.2 times more Fiber and 2.7 times more Protein than Baked Whole Red Potatoes.
- 14 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6