Nutrient Comparison: Rye VS Boiled Potato Flesh, Cooked In Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Rye versus 14 oz of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Rye vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of Rye have 3 times more Vitamin B1, 12.6 times more Vitamin B2, 3 times more Vitamin B3, 2.8 times more Vitamin B5, 3.8 times more Vitamin B9, 85 times more Vitamin E and 2.7 times more Vitamin K than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain more Vitamin C than Rye grain.
- Both Rye and Boiled Potato Flesh, Cooked In Skin provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Rye have insufficient amounts of Vitamin C
- 14 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2, Vitamin E and Vitamin K
- Both Rye grain as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Rye vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of Rye have 4.8 times more Calcium, 2 times more Copper, 8.5 times more Iron, 5 times more Magnesium, 18.7 times more Manganese, 7.5 times more Phosphorus, 1.3 times more Potassium, 46.3 times more Selenium and 8.8 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 7.3 times more Water than Rye grain.
- 14 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Rye have 3.9 times more Energy, 10.8 times more Omega 3, 20.6 times more Omega 6, 3.8 times more Carbohydrate, 8.4 times more Fiber and 5.5 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- 14 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6