Nutrient Comparison: Cooked Frozen Chopped Green Sweet Peppers with Salt VS Boiled Whole Potato Flesh with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Frozen Chopped Green Sweet Peppers with Salt versus 1 kg of Boiled Whole Potato Flesh with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt vs Boiled Whole Potato Flesh with Salt:
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt has 1.6 times more Vitamin B2 and 3.2 times more Vitamin C than Boiled Whole Potato Flesh with Salt.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin with Salt contains 2.1 times more Vitamin B1, 1.3 times more Vitamin B3, 22.6 times more Vitamin B5 and 2.8 times more Vitamin B6 than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Boiled Whole Potato Flesh with Salt provide similar amounts of Vitamin B9 per one kilogram.
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- 1 kilogram of Boiled Whole Potato Flesh with Salt have insufficient amounts of Vitamin B2
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Boiled Potato Flesh, Cooked In Skin with Salt have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Frozen Chopped Green Sweet Peppers with Salt vs Boiled Whole Potato Flesh with Salt:
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt has 1.7 times more Iron and 1.2 times more Water than Boiled Whole Potato Flesh with Salt.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin with Salt contains 4.3 times more Copper, 3.1 times more Magnesium, 1.4 times more Manganese, 3.4 times more Phosphorus, 5.3 times more Potassium and 6 times more Zinc than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- Both Cooked Frozen Chopped Green Sweet Peppers with Salt and Boiled Whole Potato Flesh with Salt contain similar levels of Sodium per one kilogram.
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Boiled Potato Flesh, Cooked In Skin with Salt lack sufficient amounts of Calcium and Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Boiled Potato Flesh, Cooked In Skin with Salt contains 5.4 times more Energy, 6.1 times more Carbohydrate, 2.2 times more Fiber and 2 times more Protein than Boiled Chopped Frozen Green Sweet Peppers, drained with Salt.
- 1 kilogram of Cooked Frozen Chopped Green Sweet Peppers with Salt provide inadequate amounts of Energy and Protein
- Both Boiled Chopped Frozen Green Sweet Peppers, drained with Salt as well as Boiled Potato Flesh, Cooked In Skin with Salt provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.