Nutrient Comparison: Grape juice, canned or bottled, unsweetened, with added ascorbic acid VS Boiled Potato Flesh, Cooked In Skin per 100 g
Compare the macro and micronutrient content in 100 g of Grape juice, canned or bottled, unsweetened, with added ascorbic acid 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 Grape juice, canned or bottled, unsweetened, with added ascorbic acid vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have 1.9 times more Vitamin C than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 6.2 times more Vitamin B1, 10.8 times more Vitamin B3, 10.8 times more Vitamin B5, 9.3 times more Vitamin B6 and more Vitamin B9 than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- 100 grams of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Grape juice, canned or bottled, unsweetened, with added ascorbic acid vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have 2.8 times more Fluoride and 1.7 times more Manganese than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 10.4 times more Copper, 2.2 times more Magnesium, 3.1 times more Phosphorus, 3.6 times more Potassium and 4.3 times more Zinc than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid and Boiled Potato Flesh, Cooked In Skin contain similar levels of Iron and Water per 100 grams.
- 100 grams of Grape juice, canned or bottled, unsweetened, with added ascorbic acid lack sufficient amounts of Copper and Zinc
- 100 grams of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Fluoride
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have 15.6 times more Sugars and 25.4 times more Fructose than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.5 times more Energy, 1.4 times more Carbohydrate, 9 times more Fiber and 5.1 times more Protein than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- 100 grams of Grape juice, canned or bottled, unsweetened, with added ascorbic acid provide inadequate amounts of Fiber and Protein
- Both Grape juice, canned or bottled, unsweetened, with added ascorbic acid as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.