Nutrient Comparison: Baked Red Potatoes VS High Oleic, High Stability Natreon Canola Oil per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of High Oleic, High Stability Natreon 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 High Oleic, High Stability Natreon Canola Oil:
- 5 ounces of Baked Red Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3 and more Vitamin C than High Oleic, High Stability Natreon Canola Oil.
- While 5 oz of High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil contain 272.5 times more Vitamin E than Baked Whole Red Potatoes.
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin E
- 5 ounces of High Oleic, High Stability Natreon Canola Oil have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3 and Vitamin C
- Both Baked Whole Red Potatoes as well as High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil have insufficient amounts of Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs High Oleic, High Stability Natreon Canola Oil:
- 5 ounces of Baked Red Potatoes have more Water than High Oleic, High Stability Natreon Canola Oil.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have more Carbohydrate, more Fiber and more Protein than High Oleic, High Stability Natreon Canola Oil.
- While 5 oz of High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil contain 10.2 times more Energy, 666.7 times more Fat, 162.8 times more Saturated Fat, 173.1 times more Omega 3 and 295.9 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 High Oleic, High Stability Natreon Canola Oil provide inadequate amounts of Carbohydrate, Fiber and Protein