Nutrient Comparison: Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying VS Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying versus 5 oz of Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
- 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have 171 times more Vitamin E and 53 times more Vitamin K than Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt.
- While 5 oz of Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
- 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- 5 ounces of Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin E and Vitamin K
- Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin A in five ounces.
Comparing minerals per 5 ounces for Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
- 5 oz of Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Sodium and more Zinc than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
- 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt lack sufficient amounts of Calcium and Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have 5.5 times more Energy, 19.5 times more Fat, 7 times more Saturated Fat, 355.4 times more Omega 3 and 63.3 times more Omega 6 than Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt.
- While 5 oz of Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain more Carbohydrate, more Fiber and more Protein than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
- 5 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate, Fiber and Protein
- 5 ounces of Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt provide inadequate amounts of Omega 3 and Omega 6