Nutrient Comparison: Baked White Potatoes VS Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked White Potatoes versus 14 oz of Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked White Potatoes vs Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids:
- 14 ounces of Baked White Potatoes have 3.4 times more Vitamin B1, 2.2 times more Vitamin B2, 4.2 times more Vitamin B3, 7.2 times more Vitamin B5, 6.6 times more Vitamin B6, 12.7 times more Vitamin B9 and 5 times more Vitamin C than Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids.
- While 14 oz of Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids contain 21 times more Vitamin A than Baked Whole White Potatoes.
- 14 ounces of Baked White Potatoes have insufficient amounts of Vitamin A
- 14 ounces of Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B5 and Vitamin B9
- Both Baked Whole White Potatoes as well as Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked White Potatoes vs Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids:
- 14 ounces of Baked White Potatoes have 2 times more Copper, 2.2 times more Iron, 5.4 times more Magnesium, 1.3 times more Manganese, 8.3 times more Phosphorus, 6.6 times more Potassium and 5 times more Zinc than Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids.
- Both Baked White Potatoes and Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids contain similar levels of Water per 14 ounces.
- 14 ounces of Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Baked Whole White Potatoes as well as Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked White Potatoes have 1.6 times more Energy, 1.4 times more Carbohydrate, 2.1 times more Fiber and 6.2 times more Protein than Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids.
- 14 ounces of Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids provide inadequate amounts of Protein
- Both Baked Whole White Potatoes as well as Fruit salad, (peach and pear and apricot and pineapple and cherry), canned, light syrup, solids and liquids provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.