Nutrient Comparison: Frozen Roasted Potatoes with Salt VS Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour per 100 g
Compare the macro and micronutrient content in 100 g of Frozen Roasted Potatoes with Salt versus 100 g of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Frozen Roasted Potatoes with Salt vs Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
- Both Frozen Roasted Potatoes with Salt and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Frozen Roasted Potatoes with Salt vs Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
- 100 grams of Frozen Roasted Potatoes with Salt have 5.2 times more Potassium than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- While 100 g of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 1.9 times more Calcium and 3 times more Sodium than Frozen Roasted Potatoes with Salt.
- Both Frozen Roasted Potatoes with Salt and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain similar levels of Iron per 100 grams.
- 100 grams of Frozen Roasted Potatoes with Salt lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 3.6 times more Energy, 8.5 times more Fat, 34.2 times more Saturated Fat, 2.9 times more Carbohydrate and 5.7 times more Sugars than Frozen Roasted Potatoes with Salt.
- Both Frozen Roasted Potatoes with Salt and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour offer comparable quantities of Fiber and Protein per 100 grams.