Nutrient Comparison: Baked Potato Flesh VS Soybean Lecithin per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Flesh versus 100 g of Soybean Lecithin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Flesh vs Soybean Lecithin:
- 100 grams of Baked Potato Flesh have more Vitamin B1, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Soybean Lecithin.
- While 100 g of Soybean Lecithin contain 204.5 times more Vitamin E and 613 times more Vitamin K than Baked Potatoes Flesh no Salt.
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin E and Vitamin K
- 100 grams of Soybean Lecithin have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Soybean Lecithin have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baked Potato Flesh vs Soybean Lecithin:
- 100 grams of Baked Potato Flesh have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than Soybean Lecithin.
- 100 grams of Soybean Lecithin lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Baked Potatoes Flesh no Salt as well as Soybean Lecithin lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Flesh have more Carbohydrate, more Sugars, more Fiber and more Protein than Soybean Lecithin.
- While 100 g of Soybean Lecithin contain 8.2 times more Energy, 1000 times more Fat, 577.1 times more Saturated Fat, 513.6 times more Omega 3 and 1255.7 times more Omega 6 than Baked Potatoes Flesh no Salt.
- 100 grams of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6
- 100 grams of Soybean Lecithin provide inadequate amounts of Carbohydrate, Fiber and Protein