Nutrient Comparison: Feijoa VS Baked Potato Flesh per 100 g
Compare the macro and micronutrient content in 100 g of Feijoa versus 100 g of Baked Potato Flesh to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Feijoa vs Baked Potato Flesh:
- 100 grams of Feijoa have 2.6 times more Vitamin B9, 2.6 times more Vitamin C and 11.7 times more Vitamin K than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 17.5 times more Vitamin B1, 4.7 times more Vitamin B3, 2.4 times more Vitamin B5 and 4.5 times more Vitamin B6 than Raw Feijoa.
- 100 grams of Feijoa have insufficient amounts of Vitamin B1 and Vitamin B3
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin K
- Both Raw Feijoa as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12 and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Feijoa vs Baked Potato Flesh:
- 100 g of Baked Potatoes Flesh no Salt contain 6 times more Copper, 2.5 times more Iron, 2.8 times more Magnesium, 1.9 times more Manganese, 2.6 times more Phosphorus, 2.3 times more Potassium and 4.8 times more Zinc than Raw Feijoa.
- Both Feijoa and Baked Potato Flesh contain similar levels of Water per 100 grams.
- 100 grams of Feijoa lack sufficient amounts of Iron and Zinc
- Both Raw Feijoa as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Feijoa have 4.8 times more Sugars and 4.3 times more Fiber than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 1.5 times more Energy, 1.4 times more Carbohydrate and 2.8 times more Protein than Raw Feijoa.
- 100 grams of Feijoa provide inadequate amounts of Protein
- Both Raw Feijoa as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.