Nutrient Comparison: Incaparina, dry mix (corn and soy flours), unprepared VS Baked Red Potatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Incaparina, dry mix (corn and soy flours), unprepared 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 Incaparina, dry mix (corn and soy flours), unprepared vs Baked Red Potatoes:
- 5 ounces of Incaparina, dry mix (corn and soy flours), unprepared have 1770 times more Vitamin A, 26.8 times more Vitamin B1, 12.2 times more Vitamin B2, 16.9 times more Vitamin B3, 3.2 times more Vitamin B5, 3.3 times more Vitamin B6, more Vitamin B12 and 4.5 times more Vitamin E than Baked Red Potatoes.
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin E
Comparing minerals per 5 ounces for Incaparina, dry mix (corn and soy flours), unprepared vs Baked Red Potatoes:
- 5 ounces of Incaparina, dry mix (corn and soy flours), unprepared have 66.7 times more Calcium, 3.5 times more Copper, 31.4 times more Iron, 7.9 times more Magnesium, 9.2 times more Manganese, 7.4 times more Phosphorus, 1.9 times more Potassium and 57.5 times more Zinc than Baked Red Potatoes.
- While 5 oz of Baked Whole Red Potatoes contain 10.3 times more Water than Incaparina, dry mix (corn and soy flours), unprepared.
- 5 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Incaparina, dry mix (corn and soy flours), unprepared have 4.4 times more Energy, 37.2 times more Fat, 3.1 times more Carbohydrate, 5.5 times more Fiber and 9.5 times more Protein than Baked Red Potatoes.