Nutrient Comparison: Baked Red Potatoes VS Canola Oil per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Canola Oil to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Canola Oil:
- 5 ounces of Baked Red Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Canola Oil.
- While 5 oz of Canola Oil contain 218.3 times more Vitamin E and 25.5 times more Vitamin K than Baked Whole Red Potatoes.
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin E
- 5 ounces of Canola Oil have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Baked Whole Red Potatoes as well as Canola Oil have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Canola Oil:
- 5 ounces of Baked Red Potatoes have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than Canola Oil.
- 5 ounces of Canola Oil lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Baked Whole Red Potatoes as well as Canola Oil lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have more Carbohydrate, more Fiber and more Protein than Canola Oil.
- While 5 oz of Canola Oil contain 10.2 times more Energy, 666.7 times more Fat, 184.1 times more Saturated Fat, 609.1 times more Omega 3 and 387.9 times more Omega 6 than Baked Whole Red Potatoes.
- 5 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6
- 5 ounces of Canola Oil provide inadequate amounts of Carbohydrate, Fiber and Protein