Nutrient Comparison: Baked Red Potatoes VS White Cornmeal per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Red Potatoes versus 1 kg of White Cornmeal to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs White Cornmeal:
- 1 kilogram of Baked Red Potatoes has more Vitamin C and 9.3 times more Vitamin K than White Cornmeal.
- While 1 kg of Whole-grain White Cornmeal contains 5.3 times more Vitamin B1, 4 times more Vitamin B2, 2.3 times more Vitamin B3, 1.4 times more Vitamin B6 and 5.3 times more Vitamin E than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and White Cornmeal provide similar amounts of Vitamin B5 and Vitamin B9 per one kilogram.
- 1 kilogram of Baked Red Potatoes have insufficient amounts of Vitamin E
- 1 kilogram of White Cornmeal have insufficient amounts of Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Whole-grain White Cornmeal have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs White Cornmeal:
- 1 kilogram of Baked Red Potatoes has 1.9 times more Potassium and 7.5 times more Water than White Cornmeal.
- While 1 kg of Whole-grain White Cornmeal contains 4.9 times more Iron, 4.5 times more Magnesium, 2.9 times more Manganese, 3.3 times more Phosphorus, 2.9 times more Sodium and 4.6 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and White Cornmeal contain similar levels of Copper per one kilogram.
- Both Baked Whole Red Potatoes as well as Whole-grain White Cornmeal lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Whole-grain White Cornmeal contains 4.2 times more Energy, 23.9 times more Fat, 3.3 times more Omega 3, 32.4 times more Omega 6, 3.9 times more Carbohydrate, 4.1 times more Fiber and 3.5 times more Protein than Baked Whole Red Potatoes.
- 1 kilogram of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6