Nutrient Comparison: Baked Potato Flesh VS Soymilk, original and vanilla, with added calcium, vitamins A and D per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Flesh versus 100 g of Soymilk, original and vanilla, with added calcium, vitamins A and D to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Flesh vs Soymilk, original and vanilla, with added calcium, vitamins A and D:
- 100 grams of Baked Potato Flesh have 3.6 times more Vitamin B1, 3.3 times more Vitamin B3, 5.3 times more Vitamin B5, 9.7 times more Vitamin B6 and more Vitamin C than Soymilk, original and vanilla, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, with added calcium, vitamins A and D contain more Vitamin A, 8.8 times more Vitamin B2, more Vitamin B12, more Vitamin D and 10 times more Vitamin K than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Soymilk, original and vanilla, with added calcium, vitamins A and D provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12, Vitamin D and Vitamin K
- 100 grams of Soymilk, original and vanilla, with added calcium, vitamins A and D have insufficient amounts of Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Soymilk, original and vanilla, with added calcium, vitamins A and D have insufficient amounts of Vitamin E in 100 grams.
Comparing minerals per 100 grams for Baked Potato Flesh vs Soymilk, original and vanilla, with added calcium, vitamins A and D:
- 100 grams of Baked Potato Flesh have 1.3 times more Copper, 1.7 times more Magnesium, 2.6 times more Manganese and 3.2 times more Potassium than Soymilk, original and vanilla, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, with added calcium, vitamins A and D contain 24.6 times more Calcium, 7.7 times more Selenium and 9.4 times more Sodium than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Soymilk, original and vanilla, with added calcium, vitamins A and D contain similar levels of Iron, Phosphorus, Zinc and Water per 100 grams.
- 100 grams of Baked Potato Flesh lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Flesh have 2.2 times more Energy, 4.4 times more Carbohydrate and 7.5 times more Fiber than Soymilk, original and vanilla, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, with added calcium, vitamins A and D contain 7.5 times more Omega 3, 18.3 times more Omega 6, 2.1 times more Sugars and 1.3 times more Protein than Baked Potatoes Flesh no Salt.
- 100 grams of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6
- 100 grams of Soymilk, original and vanilla, with added calcium, vitamins A and D provide inadequate amounts of Energy and Fiber