Nutrient Comparison: Baked White Potatoes VS Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying per 7 oz
Compare the macro and micronutrient content in 7 oz of Baked White Potatoes versus 7 oz of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Baked White Potatoes vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 7 ounces of Baked White Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 7 oz of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 427.5 times more Vitamin E and 45.2 times more Vitamin K than Baked Whole White Potatoes.
- 7 ounces of Baked White Potatoes have insufficient amounts of Vitamin E
- 7 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Baked Whole White Potatoes as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin A and Vitamin B12 in seven ounces.
Comparing minerals per 7 ounces for Baked White Potatoes vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 7 ounces of Baked White Potatoes have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- 7 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Baked Whole White Potatoes as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying lack sufficient amounts of Calcium and Selenium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Baked White Potatoes have more Carbohydrate, more Sugars, more Fiber and more Protein than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 7 oz of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 9.6 times more Energy, 666.7 times more Fat, 190.4 times more Saturated Fat, 426.5 times more Omega 3 and 365.6 times more Omega 6 than Baked Whole White Potatoes.
- 7 ounces of Baked White Potatoes provide inadequate amounts of Omega 3 and Omega 6
- 7 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate, Fiber and Protein