Nutrient Comparison: Baked Red Potatoes VS Avocados per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Avocados to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Avocados:
- 100 grams of Baked Red Potatoes have 1.3 times more Vitamin C than Avocados.
- While 100 g of Raw Avocados contain 2.6 times more Vitamin B2, 4.1 times more Vitamin B5, 3 times more Vitamin B9, 25.9 times more Vitamin E and 7.5 times more Vitamin K than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Avocados provide similar amounts of Vitamin B1, Vitamin B3 and Vitamin B6 per 100 grams.
- 100 grams of Baked Red Potatoes have insufficient amounts of Vitamin E
- Both Baked Whole Red Potatoes as well as Raw Avocados have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs Avocados:
- 100 grams of Baked Red Potatoes have 1.3 times more Iron, 1.2 times more Manganese and 1.4 times more Phosphorus than Avocados.
- While 100 g of Raw Avocados contain 1.6 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Avocados contain similar levels of Copper, Magnesium and Potassium per 100 grams.
- Both Baked Whole Red Potatoes as well as Raw Avocados lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Red Potatoes have 2.3 times more Carbohydrate than Avocados.
- While 100 g of Raw Avocados contain 1.8 times more Energy, 97.7 times more Fat, 53.2 times more Saturated Fat, 8.3 times more Omega 3, 34.2 times more Omega 6 and 3.7 times more Fiber than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Avocados offer comparable quantities of Protein per 100 grams.
- 100 grams of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6