Nutrient Comparison: Frozen Roasted Potatoes with Salt VS Cherries, sour, red, canned, heavy syrup pack, solids and liquids per 14 oz
Compare the macro and micronutrient content in 14 oz of Frozen Roasted Potatoes with Salt versus 14 oz of Cherries, sour, red, canned, heavy syrup pack, solids and liquids to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Frozen Roasted Potatoes with Salt vs Cherries, sour, red, canned, heavy syrup pack, solids and liquids:
- Both Frozen Roasted Potatoes with Salt and Cherries, sour, red, canned, heavy syrup pack, solids and liquids have similar amounts of vitamins per 14 oz
- 14 ounces of Frozen Roasted Potatoes with Salt have insufficient amounts of Vitamin C
Comparing minerals per 14 ounces for Frozen Roasted Potatoes with Salt vs Cherries, sour, red, canned, heavy syrup pack, solids and liquids:
- 14 ounces of Frozen Roasted Potatoes with Salt have 4.8 times more Potassium and 42.6 times more Sodium than Cherries, sour, red, canned, heavy syrup pack, solids and liquids.
- While 14 oz of Cherries, sour, red, canned, heavy syrup pack, solids and liquids contain 2.6 times more Iron than Frozen Roasted Potatoes with Salt.
- Both Frozen Roasted Potatoes with Salt as well as Cherries, sour, red, canned, heavy syrup pack, solids and liquids lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Frozen Roasted Potatoes with Salt have 1.4 times more Energy, 2.4 times more Fiber and 3 times more Protein than Cherries, sour, red, canned, heavy syrup pack, solids and liquids.
- While 14 oz of Cherries, sour, red, canned, heavy syrup pack, solids and liquids contain 32.1 times more Sugars than Frozen Roasted Potatoes with Salt.
- Both Frozen Roasted Potatoes with Salt and Cherries, sour, red, canned, heavy syrup pack, solids and liquids offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Cherries, sour, red, canned, heavy syrup pack, solids and liquids provide inadequate amounts of Protein