Nutrient Comparison: Pie fillings, canned, cherry VS Baked Potato Flesh per 100 g
Compare the macro and micronutrient content in 100 g of Pie fillings, canned, cherry versus 100 g of Baked Potato Flesh to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Pie fillings, canned, cherry vs Baked Potato Flesh:
- 100 g of Baked Potatoes Flesh no Salt contain 4.2 times more Vitamin B1, 10 times more Vitamin B3, 8.8 times more Vitamin B5, 8.1 times more Vitamin B6, 2.3 times more Vitamin B9 and 3.6 times more Vitamin C than Pie fillings, canned, cherry.
- 100 grams of Pie fillings, canned, cherry have insufficient amounts of Vitamin B3, Vitamin B5 and Vitamin B9
- Both Pie fillings, canned, cherry as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Pie fillings, canned, cherry vs Baked Potato Flesh:
- 100 g of Baked Potatoes Flesh no Salt contain 2.7 times more Copper, 1.5 times more Iron, 3.6 times more Magnesium, 5.4 times more Manganese, 3.3 times more Phosphorus, 3.7 times more Potassium and 5.8 times more Zinc than Pie fillings, canned, cherry.
- 100 grams of Pie fillings, canned, cherry lack sufficient amounts of Magnesium, Manganese and Zinc
- Both Pie fillings, canned, cherry as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pie fillings, canned, cherry have 1.2 times more Energy and 1.3 times more Carbohydrate than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 2.5 times more Fiber and 5.3 times more Protein than Pie fillings, canned, cherry.
- 100 grams of Pie fillings, canned, cherry provide inadequate amounts of Fiber and Protein
- Both Pie fillings, canned, cherry as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.