Nutrient Comparison: Baked Red Potatoes VS Arrowroot flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Arrowroot flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Arrowroot flour:
- 5 ounces of Baked Red Potatoes have 72 times more Vitamin B1, more Vitamin B2, more Vitamin B3, 2.6 times more Vitamin B5, 42.4 times more Vitamin B6, 3.9 times more Vitamin B9 and more Vitamin C than Arrowroot flour.
- 5 ounces of Arrowroot flour have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Baked Whole Red Potatoes as well as Arrowroot flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Arrowroot flour:
- 5 ounces of Baked Red Potatoes have 4.4 times more Copper, 2.1 times more Iron, 9.3 times more Magnesium, 14.4 times more Phosphorus, 49.5 times more Potassium, 5.7 times more Zinc and 6.7 times more Water than Arrowroot flour.
- While 5 oz of Arrowroot flour contain 4.4 times more Calcium and 2.7 times more Manganese than Baked Whole Red Potatoes.
- 5 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
- 5 ounces of Arrowroot flour lack sufficient amounts of Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have 7.7 times more Protein than Arrowroot flour.
- While 5 oz of Arrowroot flour contain 4.1 times more Energy, 4.5 times more Carbohydrate and 1.9 times more Fiber than Baked Whole Red Potatoes.
- 5 ounces of Arrowroot flour provide inadequate amounts of Protein
- Both Baked Whole Red Potatoes as well as Arrowroot flour provide inadequate amounts of Omega 3 and Omega 6 in five ounces.