Nutrient Comparison: Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour VS Boiled Potato Flesh, Cooked In Skin per 100 g
Compare the macro and micronutrient content in 100 g of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour 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 Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 5 times more Vitamin B2 than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.8 times more Vitamin B1, 2.3 times more Vitamin B3, 4.3 times more Vitamin B6 and 1.4 times more Vitamin B9 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- 100 grams of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have insufficient amounts of Vitamin B9
- 100 grams of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
Comparing minerals per 100 grams for Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 5.6 times more Calcium, 1.8 times more Iron, 2.2 times more Manganese, 1.3 times more Phosphorus, 222.5 times more Sodium and 1.5 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.2 times more Copper, 1.5 times more Magnesium, 4.4 times more Potassium and 31 times more Water than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- 100 grams of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 5.2 times more Energy, 154.1 times more Fat, 219.7 times more Saturated Fat, 3.4 times more Omega 3, 41.5 times more Omega 6, 3.8 times more Carbohydrate, 4.3 times more Sugars, 1.7 times more Fiber and 1.3 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- 100 grams of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6