Nutrient Comparison: Roselle VS Baked Red Potatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Roselle versus 14 oz of Baked Red Potatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Roselle vs Baked Red Potatoes:
- 14 oz of Baked Whole Red Potatoes contain 6.5 times more Vitamin B1, 1.8 times more Vitamin B2 and 5.1 times more Vitamin B3 than Raw Roselle.
- Both Roselle and Baked Red Potatoes provide similar amounts of Vitamin C per 14 ounces.
- 14 ounces of Roselle have insufficient amounts of Vitamin B1 and Vitamin B3
- Both Raw Roselle as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Roselle vs Baked Red Potatoes:
- 14 ounces of Roselle have 23.9 times more Calcium, 2.1 times more Iron and 1.8 times more Magnesium than Baked Red Potatoes.
- While 14 oz of Baked Whole Red Potatoes contain 1.9 times more Phosphorus and 2.6 times more Potassium than Raw Roselle.
- Both Roselle and Baked Red Potatoes contain similar levels of Water per 14 ounces.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Baked Whole Red Potatoes contain 1.8 times more Energy, 1.7 times more Carbohydrate and 2.4 times more Protein than Raw Roselle.
- 14 ounces of Roselle provide inadequate amounts of Energy and Protein