Nutrient Comparison: Soymilk, original and vanilla, light, with added calcium, vitamins A and D VS Baked Red Potatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of Soymilk, original and vanilla, light, with added calcium, vitamins A and D versus 5 oz of Baked Red Potatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D vs Baked Red Potatoes:
- 5 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 61 times more Vitamin A, 4 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Baked Red Potatoes.
- While 5 oz of Baked Whole Red Potatoes contain 1.9 times more Vitamin B1, 7.2 times more Vitamin B3, 13.3 times more Vitamin B6, 3 times more Vitamin B9, more Vitamin C and 1.8 times more Vitamin K than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- 5 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have insufficient amounts of Vitamin B3, Vitamin B6, Vitamin C and Vitamin K
- 5 ounces of Baked Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin E in five ounces.
Comparing minerals per 5 ounces for Soymilk, original and vanilla, light, with added calcium, vitamins A and D vs Baked Red Potatoes:
- 5 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 13.7 times more Calcium, 1.2 times more Phosphorus, 4 times more Sodium and 1.2 times more Water than Baked Red Potatoes.
- While 5 oz of Baked Whole Red Potatoes contain 2 times more Copper, 1.6 times more Iron, 1.9 times more Magnesium, 4.7 times more Potassium and 1.7 times more Zinc than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- 5 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 3.3 times more Omega 3, 7.7 times more Omega 6 and 1.8 times more Sugars than Baked Red Potatoes.
- While 5 oz of Baked Whole Red Potatoes contain 2.9 times more Energy, 5.6 times more Carbohydrate and 6 times more Fiber than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D and Baked Red Potatoes offer comparable quantities of Protein per five ounces.
- 5 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D provide inadequate amounts of Energy and Fiber
- 5 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6