Nutrient Comparison: Almond paste VS Baked Potato Flesh per 1 kg
Compare the macro and micronutrient content in 1 kg of Almond paste 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 Almond paste vs Baked Potato Flesh:
- 1 kilogram of Almond paste has 19.7 times more Vitamin B2, 8.1 times more Vitamin B9 and 338.5 times more Vitamin E than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 1.3 times more Vitamin B1, 4.9 times more Vitamin B5, 8.4 times more Vitamin B6 and 128 times more Vitamin C than Almond paste.
- Both Almond paste and Baked Potato Flesh provide similar amounts of Vitamin B3 per one kilogram.
- 1 kilogram of Almond paste have insufficient amounts of Vitamin C
- 1 kilogram of Baked Potato Flesh have insufficient amounts of Vitamin B2 and Vitamin E
- Both Almond paste as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Almond paste vs Baked Potato Flesh:
- 1 kilogram of Almond paste has 34.4 times more Calcium, 2.1 times more Copper, 4.6 times more Iron, 5.2 times more Magnesium, 5.3 times more Manganese, 5.2 times more Phosphorus, 14 times more Selenium and 5.1 times more Zinc than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 5.4 times more Water than Almond paste.
- Both Almond paste and Baked Potato Flesh contain similar levels of Potassium per one kilogram.
- 1 kilogram of Baked Potato Flesh lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Almond paste has 4.9 times more Energy, 277.4 times more Fat, 101.1 times more Saturated Fat, 19.9 times more Omega 3, 174.3 times more Omega 6, 2.2 times more Carbohydrate, 21.3 times more Sugars, 3.2 times more Fiber and 4.6 times more Protein than Baked Potato Flesh.
- 1 kilogram of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6