Nutrient Comparison: Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium VS Boiled Potato Flesh, Cooked In Skin per 7 oz
Compare the macro and micronutrient content in 7 oz of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium versus 7 oz of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium vs Boiled Potato Flesh, Cooked In Skin:
- 7 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 1.9 times more Vitamin C than Boiled Potato Flesh, Cooked In Skin.
- While 7 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 6.2 times more Vitamin B1, 10.8 times more Vitamin B3, 10.8 times more Vitamin B5, 9.3 times more Vitamin B6 and more Vitamin B9 than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- 7 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in seven ounces.
Comparing minerals per 7 ounces for Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium vs Boiled Potato Flesh, Cooked In Skin:
- 7 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 8.4 times more Calcium, 2.8 times more Fluoride and 1.7 times more Manganese than Boiled Potato Flesh, Cooked In Skin.
- While 7 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 10.4 times more Copper, 2.2 times more Magnesium, 3.1 times more Phosphorus, 3.6 times more Potassium and 4.3 times more Zinc than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium and Boiled Potato Flesh, Cooked In Skin contain similar levels of Iron and Water per seven ounces.
- 7 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium lack sufficient amounts of Copper and Zinc
- 7 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Fluoride
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Selenium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have 15.6 times more Sugars and 25.4 times more Fructose than Boiled Potato Flesh, Cooked In Skin.
- While 7 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.4 times more Energy, 1.4 times more Carbohydrate, 9 times more Fiber and 5.1 times more Protein than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- 7 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium provide inadequate amounts of Fiber and Protein
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 3 and Omega 6 in seven ounces.