Nutrient Comparison: Baked Red Potatoes VS Tapioca Pearls per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Tapioca Pearls to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Tapioca Pearls:
- 100 grams of Baked Red Potatoes have 18 times more Vitamin B1, more Vitamin B2, more Vitamin B3, 2.5 times more Vitamin B5, 26.5 times more Vitamin B6, 6.8 times more Vitamin B9, more Vitamin C and more Vitamin K than Tapioca Pearls.
- 100 grams of Tapioca Pearls have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes as well as Dry Tapioca Pearls 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 Tapioca Pearls:
- 100 grams of Baked Red Potatoes have 8.7 times more Copper, 28 times more Magnesium, 1.6 times more Manganese, 10.3 times more Phosphorus, 49.5 times more Potassium, 3.3 times more Zinc and 7 times more Water than Tapioca Pearls.
- While 100 g of Dry Tapioca Pearls contain 2.2 times more Calcium and 2.3 times more Iron than Baked Whole Red Potatoes.
- 100 grams of Baked Red Potatoes lack sufficient amounts of Calcium
- 100 grams of Tapioca Pearls lack sufficient amounts of Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Red Potatoes have 2 times more Fiber and 12.1 times more Protein than Tapioca Pearls.
- While 100 g of Dry Tapioca Pearls contain 4.1 times more Energy, 4.5 times more Carbohydrate and 2.3 times more Sugars than Baked Whole Red Potatoes.
- 100 grams of Tapioca Pearls provide inadequate amounts of Protein
- Both Baked Whole Red Potatoes as well as Dry Tapioca Pearls provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.