Nutrient Comparison: Red Wine Vinegar VS Baked Potato Flesh per 100 g
Compare the macro and micronutrient content in 100 g of Red Wine Vinegar 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 Red Wine Vinegar vs Baked Potato Flesh:
- 100 g of Baked Potatoes Flesh no Salt contain 25.6 times more Vitamin C than Red Wine Vinegar.
- 100 grams of Red Wine Vinegar have insufficient amounts of Vitamin C
- Both Red Wine Vinegar as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A in 100 grams.
Comparing minerals per 100 grams for Red Wine Vinegar vs Baked Potato Flesh:
- 100 grams of Red Wine Vinegar have 1.3 times more Iron and 1.3 times more Water than Baked Potato Flesh.
- While 100 g of Baked Potatoes Flesh no Salt contain 21.5 times more Copper, 6.3 times more Magnesium, 3.5 times more Manganese, 6.3 times more Phosphorus, 10 times more Potassium and 9.7 times more Zinc than Red Wine Vinegar.
- 100 grams of Red Wine Vinegar lack sufficient amounts of Copper, Magnesium, Phosphorus, Potassium and Zinc
- Both Red Wine Vinegar as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Baked Potatoes Flesh no Salt contain 4.9 times more Energy, 79.8 times more Carbohydrate, more Sugars, more Fiber and 49 times more Protein than Red Wine Vinegar.
- 100 grams of Red Wine Vinegar provide inadequate amounts of Energy, Carbohydrate, Fiber and Protein