Nutrient Comparison: Baked Red Potatoes VS Pitanga per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Pitanga to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Pitanga:
- 5 ounces of Baked Red Potatoes have 2.4 times more Vitamin B1, 1.3 times more Vitamin B2 and 5.3 times more Vitamin B3 than Pitanga.
- While 5 oz of Raw Pitanga contain 75 times more Vitamin A and 2.1 times more Vitamin C than Baked Whole Red Potatoes.
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A
- 5 ounces of Pitanga have insufficient amounts of Vitamin B3
- Both Baked Whole Red Potatoes as well as Raw Pitanga have insufficient amounts of Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Pitanga:
- 5 ounces of Baked Red Potatoes have 3.5 times more Iron, 2.3 times more Magnesium, 6.5 times more Phosphorus and 5.3 times more Potassium than Pitanga.
- Both Baked Red Potatoes and Pitanga contain similar levels of Water per five ounces.
- 5 ounces of Pitanga lack sufficient amounts of Phosphorus
- Both Baked Whole Red Potatoes as well as Raw Pitanga lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have 2.6 times more Energy, 2.6 times more Carbohydrate and 2.9 times more Protein than Pitanga.
- 5 ounces of Pitanga provide inadequate amounts of Energy and Protein