Nutrient Comparison: Red Cabbage VS Boiled Potato Flesh, Cooked In Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Red Cabbage versus 5 oz of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Red Cabbage vs Boiled Potato Flesh, Cooked In Skin:
- 5 ounces of Red Cabbage have more Vitamin A, 3.5 times more Vitamin B2, 1.8 times more Vitamin B9, 4.4 times more Vitamin C and 17.4 times more Vitamin K than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.7 times more Vitamin B1, 3.4 times more Vitamin B3, 3.5 times more Vitamin B5 and 1.4 times more Vitamin B6 than Raw Red Cabbage.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin A, Vitamin B2 and Vitamin K
- Both Raw Red Cabbage as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Red Cabbage vs Boiled Potato Flesh, Cooked In Skin:
- 5 ounces of Red Cabbage have 9 times more Calcium, 2.6 times more Iron and 1.8 times more Manganese than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 11.1 times more Copper, 1.4 times more Magnesium, 1.5 times more Phosphorus, 1.6 times more Potassium and 1.4 times more Zinc than Raw Red Cabbage.
- Both Red Cabbage and Boiled Potato Flesh, Cooked In Skin contain similar levels of Water per five ounces.
- 5 ounces of Red Cabbage lack sufficient amounts of Copper
- 5 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
- Both Raw Red Cabbage as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Red Cabbage have 4.5 times more Omega 3, 4.2 times more Sugars and 5.1 times more Fructose than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.8 times more Energy, 2.7 times more Carbohydrate and 1.3 times more Protein than Raw Red Cabbage.
- Both Red Cabbage and Boiled Potato Flesh, Cooked In Skin offer comparable quantities of Fiber per five ounces.
- 5 ounces of Red Cabbage provide inadequate amounts of Energy
- 5 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3
- Both Raw Red Cabbage as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 6 in five ounces.