Nutrient Comparison: Baked Red Potatoes VS Corn per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Corn to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Corn:
- 5 ounces of Baked Red Potatoes have 1.4 times more Vitamin B9, more Vitamin C and 9.3 times more Vitamin K than Corn.
- While 5 oz of Yellow Corn Grain contain 5.3 times more Vitamin B1, 4 times more Vitamin B2, 2.3 times more Vitamin B3, 2.9 times more Vitamin B6 and 6.1 times more Vitamin E than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Corn provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin E
- 5 ounces of Corn have insufficient amounts of Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Yellow Corn Grain have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Corn:
- 5 ounces of Baked Red Potatoes have 1.9 times more Potassium and 7.4 times more Water than Corn.
- While 5 oz of Yellow Corn Grain contain 1.8 times more Copper, 3.9 times more Iron, 4.5 times more Magnesium, 2.8 times more Manganese, 2.9 times more Phosphorus, 2.9 times more Sodium and 5.5 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Whole Red Potatoes as well as Yellow Corn Grain lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Yellow Corn Grain contain 4.2 times more Energy, 31.6 times more Fat, 16.7 times more Saturated Fat, 4.3 times more Omega 3, 42.8 times more Omega 6, 3.8 times more Carbohydrate, 4.1 times more Fiber and 4.1 times more Protein than Baked Whole Red Potatoes.
- 5 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6