Nutrient Comparison: Baked Red Potatoes VS Whole White Corn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Whole White Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Whole White Corn Flour:
- 100 grams of Baked Red Potatoes have more Vitamin C and 9.3 times more Vitamin K than Whole White Corn Flour.
- While 100 g of Whole-grain White Corn Flour contain 3.4 times more Vitamin B1, 1.6 times more Vitamin B2, 1.9 times more Vitamin B5, 1.7 times more Vitamin B6 and 5.3 times more Vitamin E than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Whole White Corn Flour provide similar amounts of Vitamin B3 and Vitamin B9 per 100 grams.
- 100 grams of Baked Red Potatoes have insufficient amounts of Vitamin E
- 100 grams of Whole White Corn Flour have insufficient amounts of Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Whole-grain White Corn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs Whole White Corn Flour:
- 100 grams of Baked Red Potatoes have 1.7 times more Potassium and 7 times more Water than Whole White Corn Flour.
- While 100 g of Whole-grain White Corn Flour contain 1.3 times more Copper, 3.4 times more Iron, 3.3 times more Magnesium, 2.7 times more Manganese, 3.8 times more Phosphorus and 4.3 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Whole Red Potatoes as well as Whole-grain White Corn Flour lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Whole-grain White Corn Flour contain 4.1 times more Energy, 25.7 times more Fat, 3.5 times more Omega 3, 34.8 times more Omega 6, 3.9 times more Carbohydrate, 4.1 times more Fiber and 3 times more Protein than Baked Whole Red Potatoes.
- 100 grams of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6