Nutrient Comparison: Dried Chinese Chestnuts VS Boiled Potato Flesh, Cooked In Skin per 100 g
Compare the macro and micronutrient content in 100 g of Dried Chinese Chestnuts 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 Dried Chinese Chestnuts vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Dried Chinese Chestnuts have 2.5 times more Vitamin B1, 14.7 times more Vitamin B2, 1.7 times more Vitamin B5, 2.2 times more Vitamin B6, 11 times more Vitamin B9 and 4.5 times more Vitamin C than Boiled Potato Flesh, Cooked In Skin.
- Both Dried Chinese Chestnuts and Boiled Potato Flesh, Cooked In Skin provide similar amounts of Vitamin B3 per 100 grams.
- 100 grams of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
- Both Dried Chinese Chestnuts as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Dried Chinese Chestnuts vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Dried Chinese Chestnuts have 5.8 times more Calcium, 3.1 times more Copper, 7.4 times more Iron, 6.2 times more Magnesium, 18.8 times more Manganese, 3.5 times more Phosphorus, 1.9 times more Potassium and 4.7 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 8.6 times more Water than Dried Chinese Chestnuts.
- 100 grams of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Chinese Chestnuts have 4.2 times more Energy, 4.5 times more Omega 3, 13.1 times more Omega 6, 4 times more Carbohydrate and 3.6 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- 100 grams of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6