Nutrient Comparison: Baked Potato Flesh VS Red Anjou Pears per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Flesh versus 100 g of Red Anjou Pears to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Flesh vs Red Anjou Pears:
- 100 grams of Baked Potato Flesh have 8.8 times more Vitamin B1, 8.6 times more Vitamin B3, 10.5 times more Vitamin B5, 7.7 times more Vitamin B6, 1.3 times more Vitamin B9 and 2.5 times more Vitamin C than Red Anjou Pears.
- While 100 g of Raw Red Anjou Pears contain 1.3 times more Vitamin B2 and 16.3 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 Red Anjou Pears have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Baked Potatoes Flesh no Salt as well as Raw Red Anjou Pears have insufficient amounts of Vitamin A and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Baked Potato Flesh vs Red Anjou Pears:
- 100 grams of Baked Potato Flesh have 3.1 times more Copper, 1.8 times more Iron, 3.6 times more Magnesium, 2.9 times more Manganese, 3.8 times more Phosphorus, 3.2 times more Potassium and 2.2 times more Zinc than Red Anjou Pears.
- Both Baked Potato Flesh and Red Anjou Pears contain similar levels of Water per 100 grams.
- 100 grams of Red Anjou Pears lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Baked Potatoes Flesh no Salt as well as Raw Red Anjou Pears lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Flesh have 1.5 times more Energy, 1.4 times more Carbohydrate and 5.9 times more Protein than Red Anjou Pears.
- While 100 g of Raw Red Anjou Pears contain 5.6 times more Sugars and 2 times more Fiber than Baked Potatoes Flesh no Salt.
- 100 grams of Red Anjou Pears provide inadequate amounts of Protein