Nutrient Comparison: Green Peas VS Baked Potato Flesh per 1 kg
Compare the macro and micronutrient content in 1 kg of Green Peas 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 Green Peas vs Baked Potato Flesh:
- 1 kilogram of Green Peas has more Vitamin A, 2.5 times more Vitamin B1, 6.3 times more Vitamin B2, 1.5 times more Vitamin B3, 7.2 times more Vitamin B9, 3.1 times more Vitamin C and 82.7 times more Vitamin K than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 5.3 times more Vitamin B5 and 1.8 times more Vitamin B6 than Raw Green Peas.
- 1 kilogram of Baked Potato Flesh have insufficient amounts of Vitamin A, Vitamin B2 and Vitamin K
- Both Raw Green Peas 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 Green Peas vs Baked Potato Flesh:
- 1 kilogram of Green Peas has 5 times more Calcium, 4.2 times more Iron, 1.3 times more Magnesium, 2.5 times more Manganese, 2.2 times more Phosphorus, 6 times more Selenium and 4.3 times more Zinc than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 1.6 times more Potassium than Raw Green Peas.
- Both Green Peas and Baked Potato Flesh contain similar levels of Copper and Water 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 Green Peas has 3.5 times more Omega 3, 3.3 times more Sugars, 3.8 times more Fiber and 2.8 times more Protein than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 1.5 times more Carbohydrate than Raw Green Peas.
- Both Green Peas and Baked Potato Flesh offer comparable quantities of Energy per one kilogram.
- 1 kilogram of Baked Potato Flesh provide inadequate amounts of Omega 3
- Both Raw Green Peas as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 6 in one kilogram.