Nutrient Comparison: Juice, apple, grape and pear blend, with added ascorbic acid and calcium VS Boiled Potato Flesh, Cooked In Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Juice, apple, grape and pear blend, with added ascorbic acid and calcium versus 1 lb of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Juice, apple, grape and pear blend, with added ascorbic acid and calcium vs Boiled Potato Flesh, Cooked In Skin:
- 1 pound of Juice, apple, grape and pear blend, with added ascorbic acid and calcium has 3.9 times more Vitamin C than Boiled Potato Flesh, Cooked In Skin.
- While 1 lb of Boiled Potato Flesh, Cooked In Skin without Salt contains 21.2 times more Vitamin B1, 15.3 times more Vitamin B3, 17.3 times more Vitamin B5, 16.6 times more Vitamin B6 and more Vitamin B9 than Juice, apple, grape and pear blend, with added ascorbic acid and calcium.
- 1 pound of Juice, apple, grape and pear blend, with added ascorbic acid and calcium have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Juice, apple, grape and pear blend, with added ascorbic acid and calcium as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one pound.
Comparing minerals per 1 pound for Juice, apple, grape and pear blend, with added ascorbic acid and calcium vs Boiled Potato Flesh, Cooked In Skin:
- 1 pound of Juice, apple, grape and pear blend, with added ascorbic acid and calcium has 14.4 times more Calcium than Boiled Potato Flesh, Cooked In Skin.
- While 1 lb of Boiled Potato Flesh, Cooked In Skin without Salt contains 14.5 times more Copper, 2.2 times more Iron, 3.7 times more Magnesium, 1.6 times more Manganese, 4 times more Phosphorus, 4.3 times more Potassium and 5 times more Zinc than Juice, apple, grape and pear blend, with added ascorbic acid and calcium.
- Both Juice, apple, grape and pear blend, with added ascorbic acid and calcium and Boiled Potato Flesh, Cooked In Skin contain similar levels of Water per one pound.
- 1 pound of Juice, apple, grape and pear blend, with added ascorbic acid and calcium lack sufficient amounts of Copper, Iron, Magnesium, Phosphorus and Zinc
- 1 pound of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
- Both Juice, apple, grape and pear blend, with added ascorbic acid and calcium as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Fluoride and Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Juice, apple, grape and pear blend, with added ascorbic acid and calcium has 10.9 times more Sugars and 20.3 times more Fructose than Boiled Potato Flesh, Cooked In Skin.
- While 1 lb of Boiled Potato Flesh, Cooked In Skin without Salt contains 1.7 times more Energy, 1.6 times more Carbohydrate, 9 times more Fiber and 11 times more Protein than Juice, apple, grape and pear blend, with added ascorbic acid and calcium.
- 1 pound of Juice, apple, grape and pear blend, with added ascorbic acid and calcium provide inadequate amounts of Energy, Fiber and Protein
- Both Juice, apple, grape and pear blend, with added ascorbic acid and calcium as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 3 and Omega 6 in one pound.