Lets compare vitamin content per 100 grams of Cornmeal vs Frozen Crinkle Cut French Fried Potatoes with Salt:
Whole-grain Yellow Cornmeal has more Vitamin A, 3.6 times more Vitamin B1, 5.4 times more Vitamin B2, 1.7 times more Vitamin B3, 1.6 times more Vitamin B6 and 4.2 times more Vitamin E than Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain more Vitamin C and 7 times more Vitamin K than Whole-grain Yellow Cornmeal.
Both Whole-grain Yellow Cornmeal and Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Vitamin B5 and Vitamin B9 per 100 g.
Both Whole-grain Yellow Cornmeal as well as Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cornmeal vs Frozen Crinkle Cut French Fried Potatoes with Salt:
Whole-grain Yellow Cornmeal has 2.5 times more Copper, 5.6 times more Iron, 6 times more Magnesium, 3.2 times more Manganese, 3 times more Phosphorus, 31 times more Selenium and 5.4 times more Zinc than Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 2.2 times more Calcium, 1.3 times more Potassium, 10 times more Sodium and 6.5 times more Water than Whole-grain Yellow Cornmeal.
Comparison of macro-nutrients per 100 grams:
Whole-grain Yellow Cornmeal has 2.5 times more Energy, 3.1 times more Omega 3, 6.3 times more Omega 6, 3.2 times more Carbohydrate, 3.7 times more Fiber and 3.5 times more Protein than Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 1.4 times more Fat and 2.5 times more Saturated Fat than Whole-grain Yellow Cornmeal.
Both Whole-grain Yellow Cornmeal as well as Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.