Nutrient Comparison: Baked Potato Flesh VS Toasted Bread per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Flesh versus 100 g of Toasted Bread to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Flesh vs Toasted Bread:
- 100 grams of Baked Potato Flesh have 1.2 times more Vitamin B5, 2 times more Vitamin B6 and 64 times more Vitamin C than Toasted Bread.
- While 100 g of Toasted Wheat Bread contain 4.2 times more Vitamin B1, 18.2 times more Vitamin B2, 4.5 times more Vitamin B3, 9.6 times more Vitamin B9 and 19 times more Vitamin K than Baked Potatoes Flesh no Salt.
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin B2 and Vitamin K
- 100 grams of Toasted Bread have insufficient amounts of Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Toasted Wheat Bread have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Baked Potato Flesh vs Toasted Bread:
- 100 grams of Baked Potato Flesh have 1.8 times more Potassium and 3.1 times more Water than Toasted Bread.
- While 100 g of Toasted Wheat Bread contain 33 times more Calcium, 11.7 times more Iron, 2.4 times more Magnesium, 8.6 times more Manganese, 3.8 times more Phosphorus, 111.3 times more Selenium, 120.2 times more Sodium and 5.1 times more Zinc than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Toasted Bread contain similar levels of Copper per 100 grams.
- 100 grams of Baked Potato Flesh lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 g of Toasted Wheat Bread contain 3.4 times more Energy, 42.7 times more Fat, 38 times more Saturated Fat, 16.1 times more Omega 3, 48.8 times more Omega 6, 2.6 times more Carbohydrate, 3.8 times more Sugars, 3.1 times more Fiber and 6.6 times more Protein than Baked Potatoes Flesh no Salt.
- 100 grams of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6