Nutrient Comparison: Long Rice Chinese Noodles VS Boiled Potato Flesh, Cooked In Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Long Rice Chinese Noodles 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 Long Rice Chinese Noodles vs Boiled Potato Flesh, Cooked In Skin:
- 5 ounces of Long Rice Chinese Noodles have 1.4 times more Vitamin B1 than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 7.2 times more Vitamin B3, 5.2 times more Vitamin B5, 6 times more Vitamin B6, 5 times more Vitamin B9 and more Vitamin C than Long Rice Chinese Noodles, dehydrated.
- 5 ounces of Long Rice Chinese Noodles have insufficient amounts of Vitamin B3, Vitamin B9 and Vitamin C
- Both Long Rice Chinese Noodles, dehydrated as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Long Rice Chinese Noodles vs Boiled Potato Flesh, Cooked In Skin:
- 5 ounces of Long Rice Chinese Noodles have 5 times more Calcium, 7 times more Iron, 26.3 times more Selenium and 1.4 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.3 times more Copper, 7.3 times more Magnesium, 1.4 times more Manganese, 1.4 times more Phosphorus, 37.9 times more Potassium and 5.7 times more Water than Long Rice Chinese Noodles, dehydrated.
- 5 ounces of Long Rice Chinese Noodles lack sufficient amounts of Magnesium and Potassium
- 5 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Long Rice Chinese Noodles have 4 times more Energy and 4.3 times more Carbohydrate than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 3.6 times more Fiber and 11.7 times more Protein than Long Rice Chinese Noodles, dehydrated.
- 5 ounces of Long Rice Chinese Noodles provide inadequate amounts of Fiber and Protein
- Both Long Rice Chinese Noodles, dehydrated as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 3 and Omega 6 in five ounces.