Nutrient Comparison: Baked Red Potatoes VS Low Salt Shoyu per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Low Salt Shoyu to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Low Salt Shoyu:
- 5 ounces of Baked Red Potatoes have 1.8 times more Vitamin B1, 1.4 times more Vitamin B3, 1.3 times more Vitamin B6, more Vitamin C and more Vitamin K than Low Salt Shoyu.
- While 5 oz of Shoyu Soy Sauce, low salt contain 4.8 times more Vitamin B2, 1.6 times more Vitamin B9 and 5.1 times more Vitamin E than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Low Salt Shoyu provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin E
- 5 ounces of Low Salt Shoyu have insufficient amounts of Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Shoyu Soy Sauce, low salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Low Salt Shoyu:
- 5 ounces of Baked Red Potatoes have 3.6 times more Copper and 1.5 times more Potassium than Low Salt Shoyu.
- While 5 oz of Shoyu Soy Sauce, low salt contain 3.3 times more Calcium, 1.9 times more Iron, 2.5 times more Magnesium, 5.8 times more Manganese, 2.3 times more Phosphorus, 299.8 times more Sodium and 2 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Low Salt Shoyu contain similar levels of Water per five ounces.
- 5 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have 1.5 times more Energy, 3.5 times more Carbohydrate and 2.6 times more Fiber than Low Salt Shoyu.
- While 5 oz of Shoyu Soy Sauce, low salt contain 3.9 times more Protein than Baked Whole Red Potatoes.
- 5 ounces of Low Salt Shoyu provide inadequate amounts of Energy and Fiber
- Both Baked Whole Red Potatoes as well as Shoyu Soy Sauce, low salt provide inadequate amounts of Omega 3 and Omega 6 in five ounces.