Nutrient Comparison: Baked Potato Flesh VS Whole Soft Wheat Flour per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Flesh versus 100 g of Whole Soft Wheat Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Flesh vs Whole Soft Wheat Flour:
- 100 grams of Baked Potato Flesh have 1.6 times more Vitamin B6 and more Vitamin C than Whole Soft Wheat Flour.
- While 100 g of Soft Wheat Whole Grain Flour contain 2.8 times more Vitamin B1, 9 times more Vitamin B2, 3.8 times more Vitamin B3, 1.8 times more Vitamin B5, 3.1 times more Vitamin B9 and 13.3 times more Vitamin E than Baked Potatoes Flesh no Salt.
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin B2 and Vitamin E
- 100 grams of Whole Soft Wheat Flour have insufficient amounts of Vitamin C
- Both Baked Potatoes Flesh no Salt as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin A, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Baked Potato Flesh vs Whole Soft Wheat Flour:
- 100 grams of Baked Potato Flesh have 6.1 times more Water than Whole Soft Wheat Flour.
- While 100 g of Soft Wheat Whole Grain Flour contain 6.6 times more Calcium, 2.2 times more Copper, 10.6 times more Iron, 4.7 times more Magnesium, 21.1 times more Manganese, 6.5 times more Phosphorus, 42.3 times more Selenium and 10.2 times more Zinc than Baked Potatoes Flesh no Salt.
- Both Baked Potato Flesh and Whole Soft Wheat Flour contain similar levels of Potassium 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 1.7 times more Sugars than Whole Soft Wheat Flour.
- While 100 g of Soft Wheat Whole Grain Flour contain 3.6 times more Energy, 19.5 times more Fat, 3.5 times more Carbohydrate, 8.7 times more Fiber and 4.9 times more Protein than Baked Potatoes Flesh no Salt.