Lets compare vitamin content per 100 grams of Canned Butterbur vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 20.3 times more Vitamin B1, 5.2 times more Vitamin B2, 15.3 times more Vitamin B3, 44.6 times more Vitamin B5, 5.2 times more Vitamin B6 and 7.3 times more Vitamin B9 than Canned Butterbur.
Both Canned Butterbur and Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Vitamin C per 100 g.
Both Canned Butterbur as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin A and Vitamin D in 100 g.
Comparing minerals per 100 grams for Canned Butterbur vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
Canned Butterbur has 2.6 times more Calcium, 9 times more Selenium and 1.6 times more Water 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 Copper, 14 times more Magnesium, 2.2 times more Manganese, 24.3 times more Phosphorus, 39.3 times more Potassium, 97.8 times more Sodium and 6.7 times more Zinc than Canned Butterbur.
Both Canned Butterbur and Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 53.7 times more Energy, 39.5 times more Fat, 72.4 times more Carbohydrate and 22.8 times more Protein than Canned Butterbur.
Both Canned Butterbur 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.