Nutrient Comparison: Custard-apple VS Boiled Potato Flesh, Cooked In Skin per 100 g
Compare the macro and micronutrient content in 100 g of Custard-apple 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 Custard-apple vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Custard-apple have 5 times more Vitamin B2 and 1.5 times more Vitamin C than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.3 times more Vitamin B1, 2.9 times more Vitamin B3, 3.9 times more Vitamin B5 and 1.4 times more Vitamin B6 than Raw Custard-apple.
- 100 grams of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
- Both Raw Custard-apple as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Custard-apple vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Custard-apple have 6 times more Calcium and 2.3 times more Iron than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.1 times more Phosphorus than Raw Custard-apple.
- Both Custard-apple and Boiled Potato Flesh, Cooked In Skin contain similar levels of Magnesium and 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 Custard-apple have 1.3 times more Carbohydrate and 1.3 times more Fiber than Boiled Potato Flesh, Cooked In Skin.
- Both Custard-apple and Boiled Potato Flesh, Cooked In Skin offer comparable quantities of Energy and Protein per 100 grams.