Comparing Nutrients in 300 calories Pear nectar, canned, with added ascorbic acidVS Boiled Potato Flesh, Cooked In Skin
Weight per 300 calories
Pear nectar, canned, with added ascorbic acid
500g
Boiled Potato Flesh, Cooked In Skin
345g
Boiled Potato Flesh, Cooked In Skin without Salt has 1.5 times more energy per unit of mass than Pear nectar, canned, with added ascorbic acid, which is average in comparison to other foods. Pear nectar, canned, with added ascorbic acid having low energy density.
Discover which food has more nutrients per 300 calories - Pear nectar, canned, with added ascorbic acid or Boiled Potato Flesh, Cooked In Skin?
Pear Nectar, Canned, With Added Ascorbic Acid VS Boiled Potato Flesh, Cooked In Skin Nutrients Per 300 Kcal
Discover which food has more nutrients per 300 calories - Pear nectar, canned, with added ascorbic acid or Boiled Potato Flesh, Cooked In Skin?
Lets compare vitamin content per 300 calories of Pear nectar, canned, with added ascorbic acid vs Boiled Potato Flesh, Cooked In Skin:
300 calories of Pear nectar, canned, with added ascorbic acid have 3 times more Vitamin C than Boiled Potato Flesh, Cooked In Skin.
While 300 kcal of Boiled Potato Flesh, Cooked In Skin without Salt contain 36.6 times more Vitamin B1, 7.8 times more Vitamin B3, 16.3 times more Vitamin B5, 14.7 times more Vitamin B6 and 6.9 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
300 calories of Pear nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
Both Pear nectar, canned, with added ascorbic acid as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12 and Vitamin D in 300 calories.
Comparing minerals per 300 calories for Pear nectar, canned, with added ascorbic acid vs Boiled Potato Flesh, Cooked In Skin:
300 calories of Pear nectar, canned, with added ascorbic acid have 1.2 times more Iron and 1.6 times more Water than Boiled Potato Flesh, Cooked In Skin.
While 300 kcal of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.9 times more Copper, 5.1 times more Magnesium, 3.2 times more Manganese, 10.1 times more Phosphorus, 20.1 times more Potassium and 3 times more Zinc than Pear nectar, canned, with added ascorbic acid.
300 calories of Pear nectar, canned, with added ascorbic acid lack sufficient amounts of Magnesium, Phosphorus, Potassium and Zinc
Both Pear nectar, canned, with added ascorbic acid as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Calcium, Fluoride and Selenium in 300 calories.
Comparison of macro-nutrients per 300 calories:
300 calories of Pear nectar, canned, with added ascorbic acid have 24.2 times more Sugars than Boiled Potato Flesh, Cooked In Skin.
While 300 kcal of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.1 times more Fiber and 11.7 times more Protein than Pear nectar, canned, with added ascorbic acid.
Both Pear nectar, canned, with added ascorbic acid and Boiled Potato Flesh, Cooked In Skin offer comparable quantities of Energy and Carbohydrate per 300 calories.
300 calories of Pear nectar, canned, with added ascorbic acid provide inadequate amounts of Protein
Both Pear nectar, canned, with added ascorbic acid as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 6 in 300 calories.