Nutrient Comparison: Baked Potato Flesh VS Red Anjou Pears per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Potato Flesh versus 1 kg of Red Anjou Pears to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Potato Flesh vs Red Anjou Pears:
- 1 kilogram of Baked Potato Flesh has 8.8 times more Vitamin B1, 8.6 times more Vitamin B3, 10.5 times more Vitamin B5, 7.7 times more Vitamin B6, 1.3 times more Vitamin B9 and 2.5 times more Vitamin C than Red Anjou Pears.
- While 1 kg of Raw Red Anjou Pears contains 1.3 times more Vitamin B2 and 16.3 times more Vitamin K than Baked Potatoes Flesh no Salt.
- 1 kilogram of Baked Potato Flesh have insufficient amounts of Vitamin B2 and Vitamin K
- 1 kilogram of Red Anjou Pears have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Baked Potatoes Flesh no Salt as well as Raw Red Anjou Pears have insufficient amounts of Vitamin A and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Baked Potato Flesh vs Red Anjou Pears:
- 1 kilogram of Baked Potato Flesh has 3.1 times more Copper, 1.8 times more Iron, 3.6 times more Magnesium, 2.9 times more Manganese, 3.8 times more Phosphorus, 3.2 times more Potassium and 2.2 times more Zinc than Red Anjou Pears.
- Both Baked Potato Flesh and Red Anjou Pears contain similar levels of Water per one kilogram.
- 1 kilogram of Red Anjou Pears lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Baked Potatoes Flesh no Salt as well as Raw Red Anjou Pears lack sufficient amounts of Calcium and Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Potato Flesh has 1.5 times more Energy, 1.4 times more Carbohydrate and 5.9 times more Protein than Red Anjou Pears.
- While 1 kg of Raw Red Anjou Pears contains 5.6 times more Sugars and 2 times more Fiber than Baked Potatoes Flesh no Salt.
- 1 kilogram of Red Anjou Pears provide inadequate amounts of Protein