Nutrient Comparison: Chives VS Baked Potato Flesh per 1 kg
Compare the macro and micronutrient content in 1 kg of Chives versus 1 kg of Baked Potato Flesh to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Chives vs Baked Potato Flesh:
- 1 kilogram of Chives has more Vitamin A, 5.5 times more Vitamin B2, 11.7 times more Vitamin B9, 4.5 times more Vitamin C and 709 times more Vitamin K than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 1.3 times more Vitamin B1, 2.2 times more Vitamin B3, 1.7 times more Vitamin B5 and 2.2 times more Vitamin B6 than Raw Chives.
- 1 kilogram of Baked Potato Flesh have insufficient amounts of Vitamin A, Vitamin B2 and Vitamin K
- Both Raw Chives as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Chives vs Baked Potato Flesh:
- 1 kilogram of Chives has 18.4 times more Calcium, 4.6 times more Iron, 1.7 times more Magnesium, 2.3 times more Manganese, 1.9 times more Zinc and 1.2 times more Water than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 1.4 times more Copper and 1.3 times more Potassium than Raw Chives.
- Both Chives and Baked Potato Flesh contain similar levels of Phosphorus per one kilogram.
- 1 kilogram of Baked Potato Flesh lack sufficient amounts of Calcium
- Both Raw Chives as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Chives has 1.7 times more Fiber and 1.7 times more Protein than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 3.1 times more Energy and 5 times more Carbohydrate than Raw Chives.
- Both Chives and Baked Potato Flesh offer comparable quantities of Sugars per one kilogram.
- 1 kilogram of Chives provide inadequate amounts of Energy
- Both Raw Chives as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.