Nutrient Comparison: Red Wine Vinegar VS Baked Potato Flesh per 1 kg
Compare the macro and micronutrient content in 1 kg of Red Wine Vinegar versus 1 kg of Baked Potato Flesh to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Red Wine Vinegar vs Baked Potato Flesh:
- 1 kg of Baked Potatoes Flesh no Salt contains 25.6 times more Vitamin C than Red Wine Vinegar.
- 1 kilogram of Red Wine Vinegar have insufficient amounts of Vitamin C
- Both Red Wine Vinegar as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A in one kilogram.
Comparing minerals per 1 kilogram for Red Wine Vinegar vs Baked Potato Flesh:
- 1 kilogram of Red Wine Vinegar has 1.3 times more Iron and 1.3 times more Water than Baked Potato Flesh.
- While 1 kg of Baked Potatoes Flesh no Salt contains 21.5 times more Copper, 6.3 times more Magnesium, 3.5 times more Manganese, 6.3 times more Phosphorus, 10 times more Potassium and 9.7 times more Zinc than Red Wine Vinegar.
- 1 kilogram of Red Wine Vinegar lack sufficient amounts of Copper, Magnesium, Phosphorus, Potassium and Zinc
- Both Red Wine Vinegar as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Baked Potatoes Flesh no Salt contains 4.9 times more Energy, 79.8 times more Carbohydrate, more Sugars, more Fiber and 49 times more Protein than Red Wine Vinegar.
- 1 kilogram of Red Wine Vinegar provide inadequate amounts of Energy, Carbohydrate, Fiber and Protein