Nutrient Comparison: Baked Red Potatoes VS Yellow Plantains per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Yellow Plantains to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Yellow Plantains:
- 100 grams of Baked Red Potatoes have 2.4 times more Vitamin B3 and 1.2 times more Vitamin B9 than Yellow Plantains.
- While 100 g of Raw Yellow Plantains contain 56 times more Vitamin A, 1.5 times more Vitamin B2, 1.5 times more Vitamin C and 10.3 times more Vitamin K than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Yellow Plantains provide similar amounts of Vitamin B1, Vitamin B5 and Vitamin B6 per 100 grams.
- 100 grams of Baked Red Potatoes have insufficient amounts of Vitamin A
- Both Baked Whole Red Potatoes as well as Raw Yellow Plantains have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs Yellow Plantains:
- 100 grams of Baked Red Potatoes have 2.4 times more Copper, 1.3 times more Iron, 1.2 times more Manganese, 2.3 times more Phosphorus and 2.1 times more Zinc than Yellow Plantains.
- While 100 g of Raw Yellow Plantains contain 1.3 times more Magnesium than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Yellow Plantains contain similar levels of Potassium per 100 grams.
- 100 grams of Yellow Plantains lack sufficient amounts of Zinc
- Both Baked Whole Red Potatoes as well as Raw Yellow Plantains lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Red Potatoes have 1.8 times more Protein than Yellow Plantains.
- While 100 g of Raw Yellow Plantains contain 1.4 times more Energy, 1.6 times more Carbohydrate, 12.2 times more Sugars and 19.6 times more Fructose than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Yellow Plantains offer comparable quantities of Fiber per 100 grams.
- Both Baked Whole Red Potatoes as well as Raw Yellow Plantains provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.