Nutrient Comparison: Seedless Raspberries Puree VS Boiled Potato Flesh, Cooked In Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Seedless Raspberries Puree versus 5 oz of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Seedless Raspberries Puree vs Boiled Potato Flesh, Cooked In Skin:
- 5 ounces of Seedless Raspberries Puree have 5 times more Vitamin B2, 2.9 times more Vitamin B9 and 154 times more Vitamin E than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.9 times more Vitamin B3, 1.7 times more Vitamin B5, 5 times more Vitamin B6 and 2 times more Vitamin C than Seedless Raspberries Puree.
- Both Seedless Raspberries Puree and Boiled Potato Flesh, Cooked In Skin provide similar amounts of Vitamin B1 per five ounces.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2 and Vitamin E
- Both Seedless Raspberries Puree as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A in five ounces.
Comparing minerals per 5 ounces for Seedless Raspberries Puree vs Boiled Potato Flesh, Cooked In Skin:
- 5 ounces of Seedless Raspberries Puree have 3.5 times more Iron and 2.5 times more Manganese than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.8 times more Copper, 1.5 times more Magnesium, 2.2 times more Phosphorus, 2.2 times more Potassium and 1.7 times more Zinc than Seedless Raspberries Puree.
- Both Seedless Raspberries Puree and Boiled Potato Flesh, Cooked In Skin contain similar levels of Water per five ounces.
- 5 ounces of Seedless Raspberries Puree lack sufficient amounts of Zinc
- Both Seedless Raspberries Puree as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Seedless Raspberries Puree have 4.7 times more Omega 3, 6.6 times more Sugars and 10.5 times more Fructose than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.1 times more Energy, 2.5 times more Carbohydrate, 2 times more Fiber and 1.8 times more Protein than Seedless Raspberries Puree.
- 5 ounces of Seedless Raspberries Puree provide inadequate amounts of Energy and Protein
- 5 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3
- Both Seedless Raspberries Puree as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 6 in five ounces.