Nutrient Comparison: Ginger Root VS Baked Potato Flesh per 1 kg
Compare the macro and micronutrient content in 1 kg of Ginger Root 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 Ginger Root vs Baked Potato Flesh:
- 1 kilogram of Ginger Root has 1.6 times more Vitamin B2 and 1.2 times more Vitamin B9 than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 4.2 times more Vitamin B1, 1.9 times more Vitamin B3, 2.7 times more Vitamin B5, 1.9 times more Vitamin B6 and 2.6 times more Vitamin C than Raw Ginger Root.
- 1 kilogram of Baked Potato Flesh have insufficient amounts of Vitamin B2
- Both Raw Ginger Root as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Ginger Root vs Baked Potato Flesh:
- 1 kilogram of Ginger Root has 1.7 times more Iron, 1.7 times more Magnesium and 1.4 times more Manganese than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 1.5 times more Phosphorus than Raw Ginger Root.
- Both Ginger Root and Baked Potato Flesh contain similar levels of Copper, Potassium, Zinc and Water per one kilogram.
- Both Raw Ginger Root as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Calcium and Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Ginger Root has 3.4 times more Omega 3 and 1.3 times more Fiber than Baked Potato Flesh.
- Both Ginger Root and Baked Potato Flesh offer comparable quantities of Energy, Carbohydrate, Sugars and Protein per one kilogram.
- 1 kilogram of Baked Potato Flesh provide inadequate amounts of Omega 3
- Both Raw Ginger Root as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 6 in one kilogram.