Nutrient Comparison: Pear nectar, canned, with added ascorbic acid VS Boiled Potato Flesh, Cooked In Skin per 100 g
Compare the macro and micronutrient content in 100 g of Pear nectar, canned, 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 Pear nectar, canned, with added ascorbic acid vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Pear nectar, canned, with added ascorbic acid have 2.1 times more Vitamin C than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 53 times more Vitamin B1, 11.2 times more Vitamin B3, 23.6 times more Vitamin B5, 21.4 times more Vitamin B6 and 10 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
- 100 grams of Pear nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Pear nectar, canned, 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 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Pear nectar, canned, with added ascorbic acid vs Boiled Potato Flesh, Cooked In Skin:
- 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.8 times more Copper, 7.3 times more Magnesium, 4.6 times more Manganese, 14.7 times more Phosphorus, 29.2 times more Potassium and 4.3 times more Zinc than Pear nectar, canned, with added ascorbic acid.
- Both Pear nectar, canned, with added ascorbic acid and Boiled Potato Flesh, Cooked In Skin contain similar levels of Iron and Water per 100 grams.
- 100 grams of Pear nectar, canned, with added ascorbic acid lack sufficient amounts of Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Pear nectar, canned, with added ascorbic acid as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Calcium, Fluoride and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pear nectar, canned, with added ascorbic acid have 16.7 times more Sugars 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, 1.3 times more Carbohydrate, 3 times more Fiber and 17 times more Protein than Pear nectar, canned, with added ascorbic acid.
- 100 grams of Pear nectar, canned, with added ascorbic acid provide inadequate amounts of Fiber and Protein
- Both Pear nectar, canned, with added ascorbic acid as well as Boiled Potato Flesh, Cooked In Skin without Salt provide inadequate amounts of Omega 6 in 100 grams.