Nutrient Comparison: Baked Red Potatoes VS Balsamic Vinegar per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Balsamic Vinegar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Balsamic Vinegar:
- 14 ounces of Baked Red Potatoes have more Vitamin C than Balsamic Vinegar.
- 14 ounces of Balsamic Vinegar have insufficient amounts of Vitamin C
- Both Baked Whole Red Potatoes as well as Balsamic Vinegar have insufficient amounts of Vitamin A in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Balsamic Vinegar:
- 14 ounces of Baked Red Potatoes have 6.7 times more Copper, 2.3 times more Magnesium, 1.3 times more Manganese, 3.8 times more Phosphorus, 4.9 times more Potassium and 5 times more Zinc than Balsamic Vinegar.
- While 14 oz of Balsamic Vinegar contain 3 times more Calcium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Balsamic Vinegar contain similar levels of Iron and Water per 14 ounces.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
- 14 ounces of Balsamic Vinegar lack sufficient amounts of Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Red Potatoes have 4.7 times more Protein than Balsamic Vinegar.
- While 14 oz of Balsamic Vinegar contain 10.5 times more Sugars and 16.8 times more Fructose than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Balsamic Vinegar offer comparable quantities of Energy and Carbohydrate per 14 ounces.
- 14 ounces of Balsamic Vinegar provide inadequate amounts of Protein