Nutrient Comparison: Feijoa VS Baked Potato Flesh per 1 kg
Compare the macro and micronutrient content in 1 kg of Feijoa 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 Feijoa vs Baked Potato Flesh:
- 1 kilogram of Feijoa has 2.6 times more Vitamin B9, 2.6 times more Vitamin C and 11.7 times more Vitamin K than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 17.5 times more Vitamin B1, 4.7 times more Vitamin B3, 2.4 times more Vitamin B5 and 4.5 times more Vitamin B6 than Raw Feijoa.
- 1 kilogram of Feijoa have insufficient amounts of Vitamin B1 and Vitamin B3
- 1 kilogram of Baked Potato Flesh have insufficient amounts of Vitamin K
- Both Raw Feijoa as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12 and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Feijoa vs Baked Potato Flesh:
- 1 kg of Baked Potatoes Flesh no Salt contains 6 times more Copper, 2.5 times more Iron, 2.8 times more Magnesium, 1.9 times more Manganese, 2.6 times more Phosphorus, 2.3 times more Potassium and 4.8 times more Zinc than Raw Feijoa.
- Both Feijoa and Baked Potato Flesh contain similar levels of Water per one kilogram.
- 1 kilogram of Feijoa lack sufficient amounts of Iron and Zinc
- Both Raw Feijoa as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Feijoa has 4.8 times more Sugars and 4.3 times more Fiber than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 1.5 times more Energy, 1.4 times more Carbohydrate and 2.8 times more Protein than Raw Feijoa.
- 1 kilogram of Feijoa provide inadequate amounts of Protein
- Both Raw Feijoa as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.