Nutrient Comparison: Baked Potato Flesh VS Syrup, maple, Canadian per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Flesh versus 100 g of Syrup, maple, Canadian to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Flesh vs Syrup, maple, Canadian:
- 100 grams of Baked Potato Flesh have 1.6 times more Vitamin B1, 17.2 times more Vitamin B3 and more Vitamin C than Syrup, maple, Canadian.
- While 100 g of Syrup, maple, Canadian contain 60.5 times more Vitamin B2 than Baked Potatoes Flesh no Salt.
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin B2
- 100 grams of Syrup, maple, Canadian have insufficient amounts of Vitamin B3 and Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Syrup, maple, Canadian have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Baked Potato Flesh vs Syrup, maple, Canadian:
- 100 grams of Baked Potato Flesh have 3.2 times more Iron, 1.7 times more Potassium and 2.3 times more Water than Syrup, maple, Canadian.
- While 100 g of Syrup, maple, Canadian contain 21.8 times more Calcium, 14.3 times more Manganese and 2.4 times more Zinc than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Syrup, maple, Canadian contain similar levels of Magnesium per 100 grams.
- 100 grams of Baked Potato Flesh lack sufficient amounts of Calcium
- 100 grams of Syrup, maple, Canadian lack sufficient amounts of Iron
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Flesh have more Fiber and more Protein than Syrup, maple, Canadian.
- While 100 g of Syrup, maple, Canadian contain 2.9 times more Energy, 3.1 times more Carbohydrate and 35.2 times more Sugars than Baked Potatoes Flesh no Salt.
- 100 grams of Syrup, maple, Canadian provide inadequate amounts of Fiber and Protein