Nutrient Comparison: Baked Red Potatoes VS Apples per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Apples to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Apples:
- 5 ounces of Baked Red Potatoes have 4.2 times more Vitamin B1, 1.9 times more Vitamin B2, 17.5 times more Vitamin B3, 5.6 times more Vitamin B5, 5.2 times more Vitamin B6, 9 times more Vitamin B9, 2.7 times more Vitamin C and 1.3 times more Vitamin K than Apples.
- 5 ounces of Apples have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin K
- Both Baked Whole Red Potatoes as well as Raw Apples with skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Apples:
- 5 ounces of Baked Red Potatoes have 6.4 times more Copper, 5.8 times more Iron, 5.6 times more Magnesium, 4.9 times more Manganese, 6.5 times more Phosphorus, 5.1 times more Potassium and 10 times more Zinc than Apples.
- Both Baked Red Potatoes and Apples contain similar levels of Water per five ounces.
- 5 ounces of Apples lack sufficient amounts of Iron, Magnesium, Manganese, Phosphorus and Zinc
- Both Baked Whole Red Potatoes as well as Raw Apples with skin lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have 1.7 times more Energy, 1.4 times more Carbohydrate and 8.8 times more Protein than Apples.
- While 5 oz of Raw Apples with skin contain 7.3 times more Sugars, 13.4 times more Fructose and 1.3 times more Fiber than Baked Whole Red Potatoes.
- 5 ounces of Apples provide inadequate amounts of Energy and Protein
- Both Baked Whole Red Potatoes as well as Raw Apples with skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.