Nutrient Comparison: Baked Red Potatoes VS Cornsalad per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Cornsalad to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Cornsalad:
- 5 ounces of Baked Red Potatoes have 3.8 times more Vitamin B3, 8.1 times more Vitamin B5 and 1.9 times more Vitamin B9 than Cornsalad.
- While 5 oz of Raw Cornsalad contain 355 times more Vitamin A, 1.7 times more Vitamin B2, 1.3 times more Vitamin B6 and 3 times more Vitamin C than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Cornsalad provide similar amounts of Vitamin B1 per five ounces.
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A
- 5 ounces of Cornsalad have insufficient amounts of Vitamin B5
- Both Baked Whole Red Potatoes as well as Raw Cornsalad have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Cornsalad:
- 5 ounces of Baked Red Potatoes have 1.3 times more Copper, 2.2 times more Magnesium and 1.4 times more Phosphorus than Cornsalad.
- While 5 oz of Raw Cornsalad contain 4.2 times more Calcium, 3.1 times more Iron, 2.1 times more Manganese and 1.5 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Cornsalad contain similar levels of Potassium and Water per five ounces.
- 5 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have 4.1 times more Energy and 5.4 times more Carbohydrate than Cornsalad.
- Both Baked Red Potatoes and Cornsalad offer comparable quantities of Protein per five ounces.
- 5 ounces of Cornsalad provide inadequate amounts of Energy