Nutrient Comparison: Baked Red Potatoes VS Figs per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Figs to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Figs:
- 5 ounces of Baked Red Potatoes have 4 times more Vitamin B3, 1.9 times more Vitamin B6, 4.5 times more Vitamin B9 and 6.3 times more Vitamin C than Figs.
- While 5 oz of Raw Figs contain 1.7 times more Vitamin K than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Figs provide similar amounts of Vitamin B1, Vitamin B2 and Vitamin B5 per five ounces.
- 5 ounces of Figs have insufficient amounts of Vitamin B9
- Both Baked Whole Red Potatoes as well as Raw Figs 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 Figs:
- 5 ounces of Baked Red Potatoes have 2.5 times more Copper, 1.9 times more Iron, 1.6 times more Magnesium, 1.4 times more Manganese, 5.1 times more Phosphorus, 2.3 times more Potassium and 2.7 times more Zinc than Figs.
- While 5 oz of Raw Figs contain 3.9 times more Calcium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Figs contain similar levels of Water per five ounces.
- 5 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
- 5 ounces of Figs lack sufficient amounts of Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have 3.1 times more Protein than Figs.
- While 5 oz of Raw Figs contain 11.4 times more Sugars and 1.6 times more Fiber than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Figs offer comparable quantities of Energy and Carbohydrate per five ounces.
- 5 ounces of Figs provide inadequate amounts of Protein
- Both Baked Whole Red Potatoes as well as Raw Figs provide inadequate amounts of Omega 3 and Omega 6 in five ounces.