Nutrient Comparison: Boiled Potato Flesh, Cooked In Skin VS Raspberries per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Potato Flesh, Cooked In Skin versus 100 g of Raspberries to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Potato Flesh, Cooked In Skin vs Raspberries:
- 100 grams of Boiled Potato Flesh, Cooked In Skin have 3.3 times more Vitamin B1, 2.4 times more Vitamin B3, 1.6 times more Vitamin B5 and 5.4 times more Vitamin B6 than Raspberries.
- While 100 g of Raw Raspberries contain 1.9 times more Vitamin B2, 2.1 times more Vitamin B9, 2 times more Vitamin C, 87 times more Vitamin E and 3.5 times more Vitamin K than Boiled Potato Flesh, Cooked In Skin without Salt.
- 100 grams of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2, Vitamin E and Vitamin K
- Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Raw Raspberries have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled Potato Flesh, Cooked In Skin vs Raspberries:
- 100 grams of Boiled Potato Flesh, Cooked In Skin have 2.1 times more Copper, 1.5 times more Phosphorus and 2.5 times more Potassium than Raspberries.
- While 100 g of Raw Raspberries contain 5 times more Calcium, 2.2 times more Iron, 4.9 times more Manganese and 1.4 times more Zinc than Boiled Potato Flesh, Cooked In Skin without Salt.
- Both Boiled Potato Flesh, Cooked In Skin and Raspberries contain similar levels of Magnesium and Water per 100 grams.
- 100 grams of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
- Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Raw Raspberries lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled Potato Flesh, Cooked In Skin have 1.7 times more Energy, 1.7 times more Carbohydrate and 1.6 times more Protein than Raspberries.
- While 100 g of Raw Raspberries contain 12.6 times more Omega 3, 4.9 times more Sugars, 8.1 times more Fructose and 3.6 times more Fiber than Boiled Potato Flesh, Cooked In Skin without Salt.
- 100 grams of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3
- 100 grams of Raspberries provide inadequate amounts of Energy
- Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Raw Raspberries provide inadequate amounts of Omega 6 in 100 grams.