Nutrient Comparison: Cookies, gluten-free, chocolate wafer VS Boiled Potato Flesh, Cooked In Skin per 100 g
Compare the macro and micronutrient content in 100 g of Cookies, gluten-free, chocolate wafer versus 100 g of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cookies, gluten-free, chocolate wafer vs Boiled Potato Flesh, Cooked In Skin:
- Both Cookies, gluten-free, chocolate wafer and Boiled Potato Flesh, Cooked In Skin without Salt have similar amounts of vitamins per 100 g
- Both Cookies, gluten-free, chocolate wafer and Boiled Potato Flesh, Cooked In Skin provide similar amounts of Vitamin B5 per 100 grams.
Comparing minerals per 100 grams for Cookies, gluten-free, chocolate wafer vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Cookies, gluten-free, chocolate wafer have 21.8 times more Calcium, 1.4 times more Copper, 11.8 times more Iron, 1.9 times more Magnesium, 3 times more Manganese, 3.3 times more Phosphorus, 30.5 times more Sodium and 2.6 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 56.2 times more Water than Cookies, gluten-free, chocolate wafer.
- Both Cookies, gluten-free, chocolate wafer and Boiled Potato Flesh, Cooked In Skin contain similar levels of Potassium per 100 grams.
- 100 grams of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cookies, gluten-free, chocolate wafer have 6.2 times more Energy, 304.2 times more Fat, 588.4 times more Saturated Fat, 12.4 times more Omega 3, 66.7 times more Omega 6, 3.1 times more Carbohydrate, 45 times more Sugars and 2.2 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- Both Cookies, gluten-free, chocolate wafer and Boiled Potato Flesh, Cooked In Skin offer comparable quantities of Fiber per 100 grams.
- 100 grams of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6