Nutrient Comparison: Baked Potato Flesh VS Cottonseed Oil per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Potato Flesh versus 5 oz of Cottonseed Oil to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Potato Flesh vs Cottonseed Oil:
- 5 ounces of Baked Potato Flesh have more Vitamin B1, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Cottonseed Oil.
- While 5 oz of Salad or Cooking Cottonseed Oil contain 882.5 times more Vitamin E and 82.3 times more Vitamin K than Baked Potatoes Flesh no Salt.
- 5 ounces of Baked Potato Flesh have insufficient amounts of Vitamin E and Vitamin K
- 5 ounces of Cottonseed Oil have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Salad or Cooking Cottonseed Oil have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Potato Flesh vs Cottonseed Oil:
- 5 ounces of Baked Potato Flesh have more Copper, more Iron, more Magnesium, more Phosphorus, more Potassium, more Zinc and more Water than Cottonseed Oil.
- 5 ounces of Cottonseed Oil lack sufficient amounts of Copper, Iron, Magnesium, Phosphorus, Potassium and Zinc
- Both Baked Potatoes Flesh no Salt as well as Salad or Cooking Cottonseed Oil lack sufficient amounts of Calcium and Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Potato Flesh have more Carbohydrate, more Sugars, more Fiber and more Protein than Cottonseed Oil.
- While 5 oz of Salad or Cooking Cottonseed Oil contain 9.5 times more Energy, 1000 times more Fat, 996.2 times more Saturated Fat, 20 times more Omega 3 and 1609.4 times more Omega 6 than Baked Potatoes Flesh no Salt.
- 5 ounces of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6
- 5 ounces of Cottonseed Oil provide inadequate amounts of Carbohydrate, Fiber and Protein