Nutrient Comparison: Frozen Naranjilla Pulp VS Boiled Potato Flesh, Cooked In Skin per 100 g
Compare the macro and micronutrient content in 100 g of Frozen Naranjilla Pulp 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 Frozen Naranjilla Pulp vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Frozen Naranjilla Pulp have more Vitamin A, 75 times more Vitamin E and 6.6 times more Vitamin K than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.4 times more Vitamin B1, 2.4 times more Vitamin B5, 2.8 times more Vitamin B6, 3.3 times more Vitamin B9 and 4.1 times more Vitamin C than Frozen Naranjilla Pulp.
- Both Frozen Naranjilla Pulp and Boiled Potato Flesh, Cooked In Skin provide similar amounts of Vitamin B3 per 100 grams.
- 100 grams of Frozen Naranjilla Pulp have insufficient amounts of Vitamin B9
- 100 grams of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Frozen Naranjilla Pulp as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin B2 in 100 grams.
Comparing minerals per 100 grams for Frozen Naranjilla Pulp vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Frozen Naranjilla Pulp have 1.2 times more Water than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 6.7 times more Copper, 2 times more Magnesium, 2.1 times more Manganese, 3.7 times more Phosphorus, 1.9 times more Potassium and 3 times more Zinc than Frozen Naranjilla Pulp.
- Both Frozen Naranjilla Pulp and Boiled Potato Flesh, Cooked In Skin contain similar levels of Iron per 100 grams.
- 100 grams of Frozen Naranjilla Pulp lack sufficient amounts of Phosphorus and Zinc
- Both Frozen Naranjilla Pulp 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 Frozen Naranjilla Pulp have 4.1 times more Sugars than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 3.5 times more Energy, 3.4 times more Carbohydrate, 1.6 times more Fiber and 4.3 times more Protein than Frozen Naranjilla Pulp.
- 100 grams of Frozen Naranjilla Pulp provide inadequate amounts of Energy and Protein