Nutrient Comparison: Baked Red Potatoes VS Whiskey Sour per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Whiskey Sour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Whiskey Sour:
- 100 grams of Baked Red Potatoes have 6.5 times more Vitamin B1, 8.3 times more Vitamin B2, 79.8 times more Vitamin B3, 42.6 times more Vitamin B5, more Vitamin B6, more Vitamin B9 and 7.9 times more Vitamin C than Whiskey Sour.
- 100 grams of Whiskey Sour have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Baked Whole Red Potatoes as well as Whiskey Sour have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs Whiskey Sour:
- 100 grams of Baked Red Potatoes have 19.3 times more Copper, 8.8 times more Iron, 28 times more Magnesium, 28.8 times more Manganese, 12 times more Phosphorus, 109 times more Potassium and 6.7 times more Zinc than Whiskey Sour.
- 100 grams of Whiskey Sour lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Baked Whole Red Potatoes as well as Whiskey Sour lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Red Potatoes have 1.5 times more Carbohydrate, more Fiber and more Protein than Whiskey Sour.
- While 100 g of Whiskey Sour contain 1.7 times more Energy than Baked Whole Red Potatoes.
- 100 grams of Whiskey Sour provide inadequate amounts of Fiber and Protein
- Both Baked Whole Red Potatoes as well as Whiskey Sour provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.