Lets compare vitamin content per 100 grams of High Oleic, High Stability Natreon Canola Oil vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil have 218 times more Vitamin E than Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain more Vitamin B1, more Vitamin B2, more Vitamin B3 and more Vitamin C than High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil.
Both High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin D in 100 g.
Comparing minerals per 100 grams for High Oleic, High Stability Natreon Canola Oil vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain more Sodium and more Water than High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil.
Comparison of macro-nutrients per 100 grams:
High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil have 5.5 times more Energy, 19.5 times more Fat, 6 times more Saturated Fat, 144.3 times more Omega 3 and 51.2 times more Omega 6 than Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain more Carbohydrate, more Fiber and more Protein than High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil.
Both High Oleic (70%) Non Trans, High Stability Natreon Canola Vegetable Oil as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.