Nutrient Comparison: Baked Red Potatoes VS Pillsbury, Crusty French Loaf, refrigerated dough per 1 lb
Compare the macro and micronutrient content in 1 lb of Baked Red Potatoes versus 1 lb of Pillsbury, Crusty French Loaf, refrigerated dough to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Pillsbury, Crusty French Loaf, refrigerated dough:
- 1 pound of Baked Red Potatoes has more Vitamin C than Pillsbury, Crusty French Loaf, refrigerated dough.
- 1 pound of Pillsbury, Crusty French Loaf, refrigerated dough have insufficient amounts of Vitamin C
- Both Baked Whole Red Potatoes as well as Pillsbury, Crusty French Loaf, refrigerated dough have insufficient amounts of Vitamin A in one pound.
Comparing minerals per 1 pound for Baked Red Potatoes vs Pillsbury, Crusty French Loaf, refrigerated dough:
- 1 pound of Baked Red Potatoes has 2 times more Water than Pillsbury, Crusty French Loaf, refrigerated dough.
- While 1 lb of Pillsbury, Crusty French Loaf, refrigerated dough contains 3.2 times more Iron and 47.9 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Whole Red Potatoes as well as Pillsbury, Crusty French Loaf, refrigerated dough lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 lb of Pillsbury, Crusty French Loaf, refrigerated dough contains 2.8 times more Energy, 19.2 times more Fat, 16.8 times more Saturated Fat, 2.4 times more Carbohydrate, 3.5 times more Sugars, 1.4 times more Fiber and 3.7 times more Protein than Baked Whole Red Potatoes.