Nutrient Comparison: Baked Red Potatoes VS Distilled Vinegar per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Red Potatoes versus 5 oz of Distilled Vinegar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Red Potatoes vs Distilled Vinegar:
- 5 ounces of Baked Red Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Distilled Vinegar.
- 5 ounces of Distilled Vinegar have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Distilled Vinegar have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Distilled Vinegar:
- 5 ounces of Baked Red Potatoes have 29 times more Copper, 23.3 times more Iron, 28 times more Magnesium, 3.1 times more Manganese, 18 times more Phosphorus, 272.5 times more Potassium and 40 times more Zinc than Distilled Vinegar.
- Both Baked Red Potatoes and Distilled Vinegar contain similar levels of Water per five ounces.
- 5 ounces of Distilled Vinegar lack sufficient amounts of Copper, Iron, Magnesium, Phosphorus, Potassium and Zinc
- Both Baked Whole Red Potatoes as well as Distilled Vinegar lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Red Potatoes have 4.8 times more Energy, 489.8 times more Carbohydrate, more Fiber and more Protein than Distilled Vinegar.
- 5 ounces of Distilled Vinegar provide inadequate amounts of Energy, Carbohydrate, Fiber and Protein
- Both Baked Whole Red Potatoes as well as Distilled Vinegar provide inadequate amounts of Omega 3 and Omega 6 in five ounces.