Nutrient Comparison: Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D VS Boiled Potato Flesh, Cooked In Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D versus 1 kg of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D vs Boiled Potato Flesh, Cooked In Skin:
- 1 kilogram of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D has more Vitamin A, 1.5 times more Vitamin B1, 10.4 times more Vitamin B2, 2 times more Vitamin B9, more Vitamin B12 and more Vitamin D than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 8.7 times more Vitamin B3, 6.3 times more Vitamin B5, 6.1 times more Vitamin B6 and more Vitamin C than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
- 1 kilogram of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have insufficient amounts of Vitamin B3, Vitamin B5 and Vitamin C
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12 and Vitamin D
- Both Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D vs Boiled Potato Flesh, Cooked In Skin:
- 1 kilogram of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D has 24.8 times more Calcium, 1.5 times more Iron, 1.5 times more Manganese, 6.5 times more Selenium, 9.3 times more Sodium and 1.2 times more Water than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 2.3 times more Copper, 1.4 times more Magnesium, 1.4 times more Phosphorus and 3.2 times more Potassium than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
- Both Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D and Boiled Potato Flesh, Cooked In Skin contain similar levels of Zinc per one kilogram.
- 1 kilogram of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D has 1.5 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- While 1 kg of Boiled Potato Flesh, Cooked In Skin without Salt contains 2.6 times more Energy, 11.6 times more Carbohydrate and 3.6 times more Fiber than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
- 1 kilogram of Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D provide inadequate amounts of Energy, Carbohydrate and Fiber