Nutrient Comparison: Baked Red Potatoes VS Boiled Yardlong Beans with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Boiled Yardlong Beans with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Boiled Yardlong Beans with Salt:
- 14 ounces of Baked Red Potatoes have 2.9 times more Vitamin B3, 2.2 times more Vitamin B6 and 31.5 times more Vitamin C than Boiled Yardlong Beans with Salt.
- While 14 oz of Boiled Yardlong Beans with Salt contain 2.9 times more Vitamin B1, 1.3 times more Vitamin B2 and 5.4 times more Vitamin B9 than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Boiled Yardlong Beans with Salt provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Boiled Yardlong Beans with Salt have insufficient amounts of Vitamin C
- Both Baked Whole Red Potatoes as well as Boiled Yardlong Beans with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Boiled Yardlong Beans with Salt:
- 14 ounces of Baked Red Potatoes have 1.7 times more Potassium than Boiled Yardlong Beans with Salt.
- While 14 oz of Boiled Yardlong Beans with Salt contain 4.7 times more Calcium, 1.3 times more Copper, 3.8 times more Iron, 3.5 times more Magnesium, 2.8 times more Manganese, 2.5 times more Phosphorus, 20.1 times more Sodium and 2.7 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 Boiled Yardlong Beans with Salt contain 1.4 times more Energy, 5.9 times more Omega 3, 2.1 times more Fiber and 3.6 times more Protein than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Boiled Yardlong Beans with Salt offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3
- Both Baked Whole Red Potatoes as well as Boiled Yardlong Beans with Salt provide inadequate amounts of Omega 6 in 14 ounces.