Nutrient Comparison: Baked Red Potatoes VS Raw Tahini per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Red Potatoes versus 1 kg of Raw Tahini to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Red Potatoes vs Raw Tahini:
- 1 kilogram of Baked Red Potatoes has 1.4 times more Vitamin B6 and more Vitamin C than Raw Tahini.
- While 1 kg of Sesame Butter from Hulled Raw Kernels contains 22 times more Vitamin B1, 2.4 times more Vitamin B2, 3.5 times more Vitamin B3, 2 times more Vitamin B5 and 3.6 times more Vitamin B9 than Baked Whole Red Potatoes.
- 1 kilogram of Raw Tahini have insufficient amounts of Vitamin C
- Both Baked Whole Red Potatoes as well as Sesame Butter from Hulled Raw Kernels have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Baked Red Potatoes vs Raw Tahini:
- 1 kilogram of Baked Red Potatoes has 25.6 times more Water than Raw Tahini.
- While 1 kg of Sesame Butter from Hulled Raw Kernels contains 15.7 times more Calcium, 8.6 times more Copper, 9.1 times more Iron, 12.6 times more Magnesium, 8.4 times more Manganese, 11 times more Phosphorus and 26.1 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Raw Tahini contain similar levels of Potassium per one kilogram.
- 1 kilogram of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Sesame Butter from Hulled Raw Kernels contains 7 times more Energy, 376.3 times more Fat, 197.6 times more Saturated Fat, 28.5 times more Omega 3, 495.6 times more Omega 6, 5.2 times more Fiber and 7.8 times more Protein than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Raw Tahini offer comparable quantities of Carbohydrate per one kilogram.
- 1 kilogram of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6