Nutrient Comparison: Red Wine Vinegar VS Boiled Potato Flesh, Cooked In Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Red Wine Vinegar 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 Red Wine Vinegar vs Boiled Potato Flesh, Cooked In Skin:
- 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 26 times more Vitamin C than Red Wine Vinegar.
- 5 ounces of Red Wine Vinegar have insufficient amounts of Vitamin C
- Both Red Wine Vinegar 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 Red Wine Vinegar vs Boiled Potato Flesh, Cooked In Skin:
- 5 ounces of Red Wine Vinegar have 1.5 times more Iron and 1.2 times more Water than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 18.8 times more Copper, 5.5 times more Magnesium, 3 times more Manganese, 5.5 times more Phosphorus, 9.7 times more Potassium and 10 times more Zinc than Red Wine Vinegar.
- 5 ounces of Red Wine Vinegar lack sufficient amounts of Copper, Magnesium, Phosphorus, Potassium and Zinc
- Both Red Wine Vinegar 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 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 4.6 times more Energy, 74.6 times more Carbohydrate, more Fiber and 46.8 times more Protein than Red Wine Vinegar.
- 5 ounces of Red Wine Vinegar provide inadequate amounts of Energy, Carbohydrate, Fiber and Protein