Nutrient Comparison: Baked Red Potatoes VS White Corn flour masa per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of White Corn flour masa to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs White Corn flour masa:
- 100 grams of Baked Red Potatoes have 1.8 times more Vitamin B5, more Vitamin C and more Vitamin K than White Corn flour masa.
- While 100 g of White Corn flour masa contain 3.1 times more Vitamin B1, 1.9 times more Vitamin B2 and 2.2 times more Vitamin B6 than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and White Corn flour masa provide similar amounts of Vitamin B3 and Vitamin B9 per 100 grams.
- 100 grams of White Corn flour masa have insufficient amounts of Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as White Corn flour masa have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs White Corn flour masa:
- 100 grams of Baked Red Potatoes have 2.1 times more Potassium and 7.8 times more Water than White Corn flour masa.
- While 100 g of White Corn flour masa contain 15.3 times more Calcium, 2.1 times more Iron, 3.3 times more Magnesium, 2.2 times more Manganese, 3.2 times more Phosphorus and 4.5 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and White Corn flour masa contain similar levels of Copper per 100 grams.
- 100 grams of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of White Corn flour masa contain 4.2 times more Energy, 24.6 times more Fat, 3.5 times more Omega 3, 34.1 times more Omega 6, 3.9 times more Carbohydrate, 3.6 times more Fiber and 3.7 times more Protein than Baked Whole Red Potatoes.
- 100 grams of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6