Nutrient Comparison: Whole White Corn Flour VS Baked Red Potatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Whole White Corn Flour versus 5 oz of Baked Red Potatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Whole White Corn Flour vs Baked Red Potatoes:
- 5 ounces of Whole White Corn Flour have 3.4 times more Vitamin B1, 1.6 times more Vitamin B2, 1.9 times more Vitamin B5, 1.7 times more Vitamin B6 and 5.3 times more Vitamin E than Baked Red Potatoes.
- While 5 oz of Baked Whole Red Potatoes contain more Vitamin C and 9.3 times more Vitamin K than Whole-grain White Corn Flour.
- Both Whole White Corn Flour and Baked Red Potatoes provide similar amounts of Vitamin B3 and Vitamin B9 per five ounces.
- 5 ounces of Whole White Corn Flour have insufficient amounts of Vitamin C and Vitamin K
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin E
- Both Whole-grain White Corn Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Whole White Corn Flour vs Baked Red Potatoes:
- 5 ounces of Whole White Corn Flour have 1.3 times more Copper, 3.4 times more Iron, 3.3 times more Magnesium, 2.7 times more Manganese, 3.8 times more Phosphorus and 4.3 times more Zinc than Baked Red Potatoes.
- While 5 oz of Baked Whole Red Potatoes contain 1.7 times more Potassium and 7 times more Water than Whole-grain White Corn Flour.
- Both Whole-grain White Corn Flour as well as Baked Whole Red Potatoes lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Whole White Corn Flour have 4.1 times more Energy, 25.7 times more Fat, 3.5 times more Omega 3, 34.8 times more Omega 6, 3.9 times more Carbohydrate, 4.1 times more Fiber and 3 times more Protein than Baked Red Potatoes.
- 5 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6