Nutrient Comparison: Baked Red Potatoes VS Chicory Roots per 1 lb
Compare the macro and micronutrient content in 1 lb of Baked Red Potatoes versus 1 lb of Chicory Roots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Chicory Roots:
- 1 pound of Baked Red Potatoes has 1.8 times more Vitamin B1, 1.7 times more Vitamin B2, 4 times more Vitamin B3 and 2.5 times more Vitamin C than Chicory Roots.
- Both Baked Red Potatoes and Chicory Roots provide similar amounts of Vitamin B5, Vitamin B6 and Vitamin B9 per one pound.
- Both Baked Whole Red Potatoes as well as Raw Chicory Roots have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Baked Red Potatoes vs Chicory Roots:
- 1 pound of Baked Red Potatoes has 2.3 times more Copper, 1.3 times more Magnesium, 1.9 times more Potassium and 1.2 times more Zinc than Chicory Roots.
- While 1 lb of Raw Chicory Roots contains 4.6 times more Calcium, 1.3 times more Manganese and 4.2 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Chicory Roots contain similar levels of Iron, Phosphorus and Water per one pound.
- 1 pound of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Baked Red Potatoes has 1.2 times more Energy and 1.6 times more Protein than Chicory Roots.
- While 1 lb of Raw Chicory Roots contains 6.1 times more Sugars than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Chicory Roots offer comparable quantities of Carbohydrate and Fiber per one pound.
- Both Baked Whole Red Potatoes as well as Raw Chicory Roots provide inadequate amounts of Omega 3 and Omega 6 in one pound.