Nutrient Comparison: Baked Red Potatoes VS Pillsbury, Crusty French Loaf, refrigerated dough per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Pillsbury, Crusty French Loaf, refrigerated dough to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Pillsbury, Crusty French Loaf, refrigerated dough:
- 5 ounces of Baked Red Potatoes have more Vitamin C than Pillsbury, Crusty French Loaf, refrigerated dough.
- 5 ounces of Pillsbury, Crusty French Loaf, refrigerated dough have insufficient amounts of Vitamin C
- Both Baked Whole Red Potatoes as well as Pillsbury, Crusty French Loaf, refrigerated dough have insufficient amounts of Vitamin A in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Pillsbury, Crusty French Loaf, refrigerated dough:
- 5 ounces of Baked Red Potatoes have 2 times more Water than Pillsbury, Crusty French Loaf, refrigerated dough.
- While 5 oz of Pillsbury, Crusty French Loaf, refrigerated dough contain 3.2 times more Iron and 47.9 times more Sodium than Baked Whole Red Potatoes.
- Both Baked Whole Red Potatoes as well as Pillsbury, Crusty French Loaf, refrigerated dough lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Pillsbury, Crusty French Loaf, refrigerated dough contain 2.8 times more Energy, 19.2 times more Fat, 16.8 times more Saturated Fat, 2.4 times more Carbohydrate, 3.5 times more Sugars, 1.4 times more Fiber and 3.7 times more Protein than Baked Whole Red Potatoes.