Nutrient Comparison: Baked Red Potatoes VS Fuji Apples per 1 lb
Compare the macro and micronutrient content in 1 lb of Baked Red Potatoes versus 1 lb of Fuji Apples to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Fuji Apples:
- 1 pound of Baked Red Potatoes has 5.5 times more Vitamin B1, 1.9 times more Vitamin B2, 22.8 times more Vitamin B3, 6.7 times more Vitamin B5, 4.7 times more Vitamin B6, 9 times more Vitamin B9 and 2.8 times more Vitamin K than Fuji Apples.
- 1 pound of Fuji Apples have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin K
- Both Baked Whole Red Potatoes as well as Raw Fuji Apples with skin have insufficient amounts of Vitamin A and Vitamin E in one pound.
Comparing minerals per 1 pound for Baked Red Potatoes vs Fuji Apples:
- 1 pound of Baked Red Potatoes has 7 times more Copper, 7 times more Iron, 5.6 times more Magnesium, 5.6 times more Manganese, 5.5 times more Phosphorus, 5 times more Potassium and 10 times more Zinc than Fuji Apples.
- Both Baked Red Potatoes and Fuji Apples contain similar levels of Water per one pound.
- 1 pound of Fuji Apples lack sufficient amounts of Iron, Magnesium, Manganese, Phosphorus and Zinc
- Both Baked Whole Red Potatoes as well as Raw Fuji Apples with skin lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Baked Red Potatoes has 1.4 times more Energy, 1.3 times more Carbohydrate and 11.5 times more Protein than Fuji Apples.
- While 1 lb of Raw Fuji Apples with skin contains 8.2 times more Sugars and 14.7 times more Fructose than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Fuji Apples offer comparable quantities of Fiber per one pound.
- 1 pound of Fuji Apples provide inadequate amounts of Protein