Nutrient Comparison: Baked Red Potatoes VS Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 100 grams of Baked Red Potatoes have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 100 g of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 213.8 times more Vitamin E and 43.6 times more Vitamin K than Baked Whole Red Potatoes.
- 100 grams of Baked Red Potatoes have insufficient amounts of Vitamin E
- 100 grams of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying 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 Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 100 grams of Baked Red Potatoes have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Zinc and more Water than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- 100 grams of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Baked Whole Red Potatoes as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Red Potatoes have more Carbohydrate, more Fiber and more Protein than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 100 g of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 10.2 times more Energy, 666.7 times more Fat, 190.4 times more Saturated Fat, 426.5 times more Omega 3 and 365.6 times more Omega 6 than Baked Whole Red Potatoes.
- 100 grams of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6
- 100 grams of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate, Fiber and Protein