Nutrient Comparison: Baked Potato Flesh VS Roasted Cashews per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Potato Flesh versus 5 oz of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Potato Flesh vs Roasted Cashews:
- 5 ounces of Baked Potato Flesh have more Vitamin C than Roasted Cashews.
- While 5 oz of Dry Roasted Cashew Nuts contain 1.9 times more Vitamin B1, 9.5 times more Vitamin B2, 2.2 times more Vitamin B5, 7.7 times more Vitamin B9, 23 times more Vitamin E and 115.7 times more Vitamin K than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Roasted Cashews provide similar amounts of Vitamin B3 and Vitamin B6 per five ounces.
- 5 ounces of Baked Potato Flesh have insufficient amounts of Vitamin B2, Vitamin E and Vitamin K
- 5 ounces of Roasted Cashews have insufficient amounts of Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Potato Flesh vs Roasted Cashews:
- 5 ounces of Baked Potato Flesh have 44.4 times more Water than Roasted Cashews.
- While 5 oz of Dry Roasted Cashew Nuts contain 9 times more Calcium, 10.3 times more Copper, 17.1 times more Iron, 10.4 times more Magnesium, 5.1 times more Manganese, 9.8 times more Phosphorus, 1.4 times more Potassium, 39 times more Selenium and 19.3 times more Zinc than Baked Potatoes Flesh no Salt.
- 5 ounces of Baked Potato Flesh lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Dry Roasted Cashew Nuts contain 6.2 times more Energy, 463.5 times more Fat, 352.2 times more Saturated Fat, 16.1 times more Omega 3, 239.4 times more Omega 6, 1.5 times more Carbohydrate, 2.9 times more Sugars, 2 times more Fiber and 7.8 times more Protein than Baked Potatoes Flesh no Salt.
- 5 ounces of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6