Nutrient Comparison: Baked Red Potatoes VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Red Potatoes versus 1 kg of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Cooking Wine:
- 1 kilogram of Baked Red Potatoes has more Vitamin B1, 5 times more Vitamin B2, 16 times more Vitamin B3, 10.6 times more Vitamin B6, 27 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Cooking Wine:
- 1 kilogram of Baked Red Potatoes has 15.8 times more Copper, 1.8 times more Iron, 2.8 times more Magnesium, 4.8 times more Phosphorus, 6.2 times more Potassium and 5 times more Zinc than Cooking Wine.
- While 1 kg of Cooking Wine contains 52.2 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Cooking Wine contain similar levels of Water per one kilogram.
- 1 kilogram of Cooking Wine lack sufficient amounts of Copper and Zinc
- Both Baked Whole Red Potatoes as well as Cooking Wine lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Red Potatoes has 1.7 times more Energy, 3.1 times more Carbohydrate, more Fiber and 4.6 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Fiber and Protein
- Both Baked Whole Red Potatoes as well as Cooking Wine provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.