Nutrient Comparison: Baked Red Potatoes VS Soy Flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Baked Red Potatoes versus 1 lb of Soy Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Soy Flour:
- 1 pound of Baked Red Potatoes has more Vitamin C than Soy Flour.
- While 1 lb of Raw Full-fat Soy Flour contains 8.1 times more Vitamin B1, 23.2 times more Vitamin B2, 2.7 times more Vitamin B3, 4.7 times more Vitamin B5, 2.2 times more Vitamin B6, 12.8 times more Vitamin B9, 24.4 times more Vitamin E and 25 times more Vitamin K than Baked Whole Red Potatoes.
- 1 pound of Baked Red Potatoes have insufficient amounts of Vitamin E
- 1 pound of Soy Flour have insufficient amounts of Vitamin C
- Both Baked Whole Red Potatoes as well as Raw Full-fat Soy Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Baked Red Potatoes vs Soy Flour:
- 1 pound of Baked Red Potatoes has 14.9 times more Water than Soy Flour.
- While 1 lb of Raw Full-fat Soy Flour contains 22.9 times more Calcium, 16.8 times more Copper, 9.1 times more Iron, 15.3 times more Magnesium, 13.2 times more Manganese, 6.9 times more Phosphorus, 4.6 times more Potassium and 9.8 times more Zinc than Baked Whole Red Potatoes.
- 1 pound of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 lb of Raw Full-fat Soy Flour contains 5 times more Energy, 137.7 times more Fat, 74.7 times more Saturated Fat, 91.9 times more Omega 3, 209.8 times more Omega 6, 1.6 times more Carbohydrate, 5.2 times more Sugars, 5.3 times more Fiber and 16.4 times more Protein than Baked Whole Red Potatoes.
- 1 pound of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6