Nutrient Comparison: Boiled Potato Flesh, Cooked In Skin VS Succotash per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Potato Flesh, Cooked In Skin versus 100 g of Succotash 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 Succotash:
- 100 grams of Boiled Potato Flesh, Cooked In Skin have 4.1 times more Vitamin B5 and 2.3 times more Vitamin B6 than Succotash.
- While 100 g of Raw Succotash contain 2 times more Vitamin B1, 4.1 times more Vitamin B2 and 4 times more Vitamin B9 than Boiled Potato Flesh, Cooked In Skin without Salt.
- Both Boiled Potato Flesh, Cooked In Skin and Succotash provide similar amounts of Vitamin B3 and Vitamin C per 100 grams.
- 100 grams of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
- Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Raw Succotash 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 Succotash:
- 100 g of Raw Succotash contain 5.9 times more Iron, 2.2 times more Magnesium, 5 times more Manganese, 2.6 times more Phosphorus and 2 times more Zinc than Boiled Potato Flesh, Cooked In Skin without Salt.
- Both Boiled Potato Flesh, Cooked In Skin and Succotash contain similar levels of Copper and Potassium per 100 grams.
- Both Boiled Potato Flesh, Cooked In Skin without Salt as well as Raw Succotash lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Raw Succotash contain 7.6 times more Omega 3, 12.9 times more Omega 6, 2.1 times more Fiber and 2.7 times more Protein than Boiled Potato Flesh, Cooked In Skin without Salt.
- Both Boiled Potato Flesh, Cooked In Skin and Succotash offer comparable quantities of Energy and Carbohydrate per 100 grams.
- 100 grams of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6