Nutrient Comparison: Ginger Root VS Baked Potato Flesh per 100 g
Compare the macro and micronutrient content in 100 g of Ginger Root 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 Ginger Root vs Baked Potato Flesh:
- 100 grams of Ginger Root have 1.6 times more Vitamin B2 and 1.2 times more Vitamin B9 than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 4.2 times more Vitamin B1, 1.9 times more Vitamin B3, 2.7 times more Vitamin B5, 1.9 times more Vitamin B6 and 2.6 times more Vitamin C than Raw Ginger Root.
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin B2
- Both Raw Ginger Root as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Ginger Root vs Baked Potato Flesh:
- 100 grams of Ginger Root have 1.7 times more Iron, 1.7 times more Magnesium and 1.4 times more Manganese than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 1.5 times more Phosphorus than Raw Ginger Root.
- Both Ginger Root and Baked Potato Flesh contain similar levels of Copper, Potassium, Zinc and Water per 100 grams.
- Both Raw Ginger Root as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Ginger Root have 3.4 times more Omega 3 and 1.3 times more Fiber than Baked Potato Flesh.
- Both Ginger Root and Baked Potato Flesh offer comparable quantities of Energy, Carbohydrate, Sugars and Protein per 100 grams.
- 100 grams of Baked Potato Flesh provide inadequate amounts of Omega 3
- Both Raw Ginger Root as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 6 in 100 grams.