Nutrient Comparison: Blanched Almonds VS Cooked Sweet Potato, Boiled, Without Skin with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Blanched Almonds versus 5 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Blanched Almonds vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
- 5 ounces of Blanched Almonds have 3.4 times more Vitamin B1, 15.1 times more Vitamin B2, 6.5 times more Vitamin B3, 8.2 times more Vitamin B9 and 25.3 times more Vitamin E than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- While 5 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain more Vitamin A, 1.9 times more Vitamin B5, 1.4 times more Vitamin B6 and more Vitamin C than Blanched Almonds.
- 5 ounces of Blanched Almonds have insufficient amounts of Vitamin A and Vitamin C
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B9
- Both Blanched Almonds as well as Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Blanched Almonds vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
- 5 ounces of Blanched Almonds have 8.7 times more Calcium, 10.9 times more Copper, 4.6 times more Iron, 14.9 times more Magnesium, 6.9 times more Manganese, 15 times more Phosphorus, 2.9 times more Potassium, 16 times more Selenium and 14.9 times more Zinc than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- While 5 oz of Cooked Sweet Potato, Boiled, Without Skin with Salt contain 13.8 times more Sodium and 17.8 times more Water than Blanched Almonds.
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Blanched Almonds have 7.8 times more Energy, 375.1 times more Fat, 98.8 times more Saturated Fat, 154.6 times more Omega 6, 4 times more Fiber and 15.6 times more Protein than Cooked Sweet Potato, Boiled, Without Skin with Salt.
- Both Blanched Almonds and Cooked Sweet Potato, Boiled, Without Skin with Salt offer comparable quantities of Carbohydrate and Sugars per five ounces.
- 5 ounces of Cooked Sweet Potato, Boiled, Without Skin with Salt provide inadequate amounts of Omega 6
- Both Blanched Almonds as well as Cooked Sweet Potato, Boiled, Without Skin with Salt provide inadequate amounts of Omega 3 in five ounces.