Nutrient Comparison: Baked Red Potatoes VS Yellow Plantains per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Yellow Plantains to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Yellow Plantains:
- 5 ounces of Baked Red Potatoes have 2.4 times more Vitamin B3 and 1.2 times more Vitamin B9 than Yellow Plantains.
- While 5 oz of Raw Yellow Plantains contain 56 times more Vitamin A, 1.5 times more Vitamin B2, 1.5 times more Vitamin C and 10.3 times more Vitamin K than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Yellow Plantains provide similar amounts of Vitamin B1, Vitamin B5 and Vitamin B6 per five ounces.
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A
- Both Baked Whole Red Potatoes as well as Raw Yellow Plantains have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Yellow Plantains:
- 5 ounces of Baked Red Potatoes have 2.4 times more Copper, 1.3 times more Iron, 1.2 times more Manganese, 2.3 times more Phosphorus and 2.1 times more Zinc than Yellow Plantains.
- While 5 oz of Raw Yellow Plantains contain 1.3 times more Magnesium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Yellow Plantains contain similar levels of Potassium per five ounces.
- 5 ounces of Yellow Plantains lack sufficient amounts of Zinc
- Both Baked Whole Red Potatoes as well as Raw Yellow Plantains lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have 1.8 times more Protein than Yellow Plantains.
- While 5 oz of Raw Yellow Plantains contain 1.4 times more Energy, 1.6 times more Carbohydrate, 12.2 times more Sugars and 19.6 times more Fructose than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Yellow Plantains offer comparable quantities of Fiber per five ounces.
- Both Baked Whole Red Potatoes as well as Raw Yellow Plantains provide inadequate amounts of Omega 3 and Omega 6 in five ounces.