Nutrient Comparison: Baked White Potatoes VS Soymilk (all flavors), nonfat, with added calcium, vitamins A and D per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked White Potatoes versus 5 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Soymilk (all flavors), nonfat, with added calcium, vitamins A and D:
- 5 ounces of Baked White Potatoes have 2.2 times more Vitamin B1, 4.7 times more Vitamin B3, 8.8 times more Vitamin B6, 5.4 times more Vitamin B9 and more Vitamin C than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 5 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 61 times more Vitamin A, 4 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Baked Whole White Potatoes.
- 5 ounces of Baked White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D
- 5 ounces of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin B1, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole White Potatoes as well as Soymilk (all flavors), nonfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin E in five ounces.
Comparing minerals per 5 ounces for Baked White Potatoes vs Soymilk (all flavors), nonfat, with added calcium, vitamins A and D:
- 5 ounces of Baked White Potatoes have 1.8 times more Iron, 2.7 times more Magnesium, 5.2 times more Potassium and 3.5 times more Zinc than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 5 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 11.6 times more Calcium, 3.6 times more Selenium and 8.1 times more Sodium than Baked Whole White Potatoes.
- Both Baked White Potatoes and Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain similar levels of Copper, Phosphorus and Water per five ounces.
- 5 ounces of Baked White Potatoes lack sufficient amounts of Calcium and Selenium
- 5 ounces of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D lack sufficient amounts of Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked White Potatoes have 3.3 times more Energy, 5.1 times more Carbohydrate and 10.5 times more Fiber than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 5 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 2.4 times more Sugars than Baked Whole White Potatoes.
- Both Baked White Potatoes and Soymilk (all flavors), nonfat, with added calcium, vitamins A and D offer comparable quantities of Protein per five ounces.
- 5 ounces of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D provide inadequate amounts of Energy and Fiber
- Both Baked Whole White Potatoes as well as Soymilk (all flavors), nonfat, with added calcium, vitamins A and D provide inadequate amounts of Omega 3 and Omega 6 in five ounces.