Nutrient Comparison: Baked Red Potatoes VS Pear nectar, canned, with added ascorbic acid per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Pear nectar, canned, with added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Pear nectar, canned, with added ascorbic acid:
- 100 grams of Baked Red Potatoes have 36 times more Vitamin B1, 3.8 times more Vitamin B2, 12.5 times more Vitamin B3, 15.5 times more Vitamin B5, 15.1 times more Vitamin B6 and 27 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
- While 100 g of Pear nectar, canned, with added ascorbic acid contain 2.1 times more Vitamin C than Baked Whole Red Potatoes.
- 100 grams of Pear nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Baked Whole Red Potatoes as well as Pear nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs Pear nectar, canned, with added ascorbic acid:
- 100 grams of Baked Red Potatoes have 2.6 times more Copper, 2.7 times more Iron, 9.3 times more Magnesium, 5.8 times more Manganese, 24 times more Phosphorus, 41.9 times more Potassium and 5.7 times more Zinc than Pear nectar, canned, with added ascorbic acid.
- Both Baked Red Potatoes and Pear nectar, canned, with added ascorbic acid contain similar levels of Water per 100 grams.
- 100 grams of Pear nectar, canned, with added ascorbic acid lack sufficient amounts of Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Baked Whole Red Potatoes as well as Pear nectar, canned, with added ascorbic acid 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 Energy, 1.2 times more Carbohydrate, 3 times more Fiber and 20.9 times more Protein than Pear nectar, canned, with added ascorbic acid.
- While 100 g of Pear nectar, canned, with added ascorbic acid contain 10.6 times more Sugars than Baked Whole Red Potatoes.
- 100 grams of Pear nectar, canned, with added ascorbic acid provide inadequate amounts of Fiber and Protein
- Both Baked Whole Red Potatoes as well as Pear nectar, canned, with added ascorbic acid provide inadequate amounts of Omega 6 in 100 grams.