Lets compare vitamin content per 100 grams of Vanilla Extract vs Frozen Crinkle Cut French Fried Potatoes with Salt:
Vanilla Extract has 2.6 times more Vitamin B2 than Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 9.6 times more Vitamin B1, 5 times more Vitamin B3, 12.8 times more Vitamin B5, 7.5 times more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Vanilla Extract.
Both Vanilla Extract as well as Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Vanilla Extract vs Frozen Crinkle Cut French Fried Potatoes with Salt:
Vanilla Extract has 1.5 times more Manganese than Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 5.2 times more Iron, 1.8 times more Magnesium, 13.5 times more Phosphorus, 2.6 times more Potassium, 38.8 times more Sodium, 3.1 times more Zinc and 1.3 times more Water than Vanilla Extract.
Both Vanilla Extract and Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Calcium and Copper per 100 g.
Both Vanilla Extract as well as Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Vanilla Extract has 2 times more Energy and 60.2 times more Sugars than Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 83.2 times more Fat, 124.9 times more Saturated Fat, 16 times more Omega 3, 84.7 times more Omega 6, 1.9 times more Carbohydrate, more Fiber and 39 times more Protein than Vanilla Extract.
Both Vanilla Extract as well as Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.