Nutrient Comparison: Low-fat Soy Flour VS Baked Potato Flesh per 100 g
Compare the macro and micronutrient content in 100 g of Low-fat Soy Flour versus 100 g of Baked Potato Flesh to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Low-fat Soy Flour vs Baked Potato Flesh:
- 100 grams of Low-fat Soy Flour have 10.4 times more Vitamin B1, 13.3 times more Vitamin B2, 2.1 times more Vitamin B3, 2.8 times more Vitamin B5, 3.5 times more Vitamin B6, 32.1 times more Vitamin B9, 13.8 times more Vitamin E and 13 times more Vitamin K than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain more Vitamin C than Low-fat Soy Flour.
- 100 grams of Low-fat Soy Flour have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Flesh have insufficient amounts of Vitamin B2, Vitamin E and Vitamin K
- Both Low-fat Soy Flour as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Low-fat Soy Flour vs Baked Potato Flesh:
- 100 grams of Low-fat Soy Flour have 57 times more Calcium, 7.4 times more Copper, 23.4 times more Iron, 11.4 times more Magnesium, 19.6 times more Manganese, 13.5 times more Phosphorus, 5.3 times more Potassium, 196.3 times more Selenium and 14.1 times more Zinc than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 16.4 times more Water than Low-fat Soy Flour.
- 100 grams of Baked Potato Flesh lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Low-fat Soy Flour have 4 times more Energy, 89 times more Fat, 49.6 times more Saturated Fat, 55.5 times more Omega 3, 114.4 times more Omega 6, 1.4 times more Carbohydrate, 5.5 times more Sugars, 10.7 times more Fiber and 25.4 times more Protein than Baked Potato Flesh.
- 100 grams of Baked Potato Flesh provide inadequate amounts of Omega 3 and Omega 6