Nutrient Comparison: Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour VS Boiled Potato Flesh, Cooked In Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour versus 1 kg of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Boiled Potato Flesh, Cooked In Skin:
- 1 kilogram of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour has 5 times more Vitamin B2 than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 1.8 times more Vitamin B1, 2.3 times more Vitamin B3, 4.3 times more Vitamin B6 and 1.4 times more Vitamin B9 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- 1 kilogram of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have insufficient amounts of Vitamin B9
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
Comparing minerals per 1 kilogram for Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Boiled Potato Flesh, Cooked In Skin:
- 1 kilogram of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour has 5.6 times more Calcium, 1.8 times more Iron, 2.2 times more Manganese, 1.3 times more Phosphorus, 222.5 times more Sodium and 1.5 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 2.2 times more Copper, 1.5 times more Magnesium, 4.4 times more Potassium and 31 times more Water than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour has 5.2 times more Energy, 154.1 times more Fat, 219.7 times more Saturated Fat, 3.4 times more Omega 3, 41.5 times more Omega 6, 3.8 times more Carbohydrate, 4.3 times more Sugars, 1.7 times more Fiber and 1.3 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6