Nutrient Comparison: Boiled Potato Flesh, Cooked In Skin VS Pie crust, cookie-type, prepared from recipe, graham cracker, chilled per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Potato Flesh, Cooked In Skin versus 5 oz of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Potato Flesh, Cooked In Skin vs Pie crust, cookie-type, prepared from recipe, graham cracker, chilled:
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have 2.4 times more Vitamin B5, 8.5 times more Vitamin B6 and more Vitamin C than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
- While 5 oz of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled contain more Vitamin A, 8.6 times more Vitamin B2, 1.5 times more Vitamin B3, 3.4 times more Vitamin B9, 228 times more Vitamin E and 11 times more Vitamin K than Boiled Potato Flesh, Cooked In Skin without Salt.
- Both Boiled Potato Flesh, Cooked In Skin and Pie crust, cookie-type, prepared from recipe, graham cracker, chilled provide similar amounts of Vitamin B1 per five ounces.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin A, Vitamin B2, Vitamin E and Vitamin K
- 5 ounces of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled have insufficient amounts of Vitamin C
- Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Pie crust, cookie-type, prepared from recipe, graham cracker, chilled have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Boiled Potato Flesh, Cooked In Skin vs Pie crust, cookie-type, prepared from recipe, graham cracker, chilled:
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have 1.5 times more Copper, 1.2 times more Magnesium, 4.4 times more Potassium and 12.6 times more Water than Pie crust, cookie-type, prepared from recipe, graham cracker, chilled.
- While 5 oz of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled contain 4 times more Calcium, 6.8 times more Iron, 3.3 times more Manganese, 1.5 times more Phosphorus, 19.7 times more Selenium, 140 times more Sodium and 1.5 times more Zinc than Boiled Potato Flesh, Cooked In Skin without Salt.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Pie crust, cookie-type, prepared from recipe, graham cracker, chilled contain 5.6 times more Energy, 244 times more Fat, 195.8 times more Saturated Fat, 29.4 times more Omega 3, 202.3 times more Omega 6, 3.2 times more Carbohydrate, 41.3 times more Sugars and 2.2 times more Protein than Boiled Potato Flesh, Cooked In Skin without Salt.
- Both Boiled Potato Flesh, Cooked In Skin and Pie crust, cookie-type, prepared from recipe, graham cracker, chilled offer comparable quantities of Fiber per five ounces.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6