Lets compare vitamin content per 100 grams of Bulgur vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
Dry Bulgur has 1.9 times more Vitamin B1, 3.7 times more Vitamin B2, 2.4 times more Vitamin B3, 2.1 times more Vitamin B5, 2 times more Vitamin B6 and 1.2 times more Vitamin B9 than Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain more Vitamin C than Dry Bulgur.
Both Dry Bulgur and Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Vitamin K per 100 g.
Both Dry Bulgur as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Bulgur vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
Dry Bulgur has 2.7 times more Calcium, 2.3 times more Copper, 3.3 times more Iron, 5.9 times more Magnesium, 13.9 times more Manganese, 3.1 times more Phosphorus, 23 times more Selenium and 4.8 times more Zinc than Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 23 times more Sodium and 7 times more Water than Dry Bulgur.
Both Dry Bulgur and Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Bulgur has 2.1 times more Energy, 1.3 times more Omega 3, 1.8 times more Omega 6, 2.8 times more Carbohydrate, 5.4 times more Fiber and 4.9 times more Protein than Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 3.9 times more Fat and 4.7 times more Saturated Fat than Dry Bulgur.
Both Dry Bulgur as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.