Comparer la Nutrition Côte à Côte

Patate Douce vs Poivron Rouge

Sélectionnez deux aliments et comparez les macronutriments, vitamines et minéraux côte à côte : par 100g, par portion ou normalisé aux mêmes calories.

Comparaisons Populaires

Aliment A

Aliment B

Baked sweet potato split open showing vivid orange flesh with natural steam

Légumes

Patate Douce

90Calories

2.0Protéines

3.3Fibres

19.6Vitamine C

Voir les Détails

Glossy red bell pepper sliced lengthwise showing crisp juicy walls

Légumes

Poivron Rouge

31Calories

1.0Protéines

2.1Fibres

127.7Vitamine C

Voir les Détails

Highlights

Nutritional Takeaways

Based on standard 100g edible portion comparison

Moins de Calories

-66%

Poivron Rouge

Red Bell Pepper has fewer calories (energy) (31 kcal vs 90 kcal, 59 kcal less).

Plus de Protéines

+103%

Patate Douce

Sweet Potato (Baked/Cooked) provides 2.0 g vs 0.99 g in Red Bell Pepper (+1.0 g, +103%).

Plus de Fibres

+57%

Patate Douce

Sweet Potato (Baked/Cooked) provides 3.3 g vs 2.1 g in Red Bell Pepper (+1.2 g, +57%).

Plus de Vitamine C

+552%

Poivron Rouge

Red Bell Pepper provides 128 mg vs 19.6 mg in Sweet Potato (Baked/Cooked) (+108 mg, +552%).

Comparing per 100 g standard edible portion.

Nutriment

Patate Douce100 g edible portion

Poivron Rouge100 g edible portion

Macronutriments6 nutriments

Calories (Énergie)Patate Douce plus élevé

Patate Douce

90 kcal5% VQ

Poivron Rouge

31 kcal2% VQ

Sweet Potato (Baked/Cooked) provides 90 kcal vs 31 kcal in Red Bell Pepper (+59 kcal, +190%).

ProtéinesPatate Douce plus élevé

Patate Douce

2.0 g4% VQ

Poivron Rouge

0.99 g2% VQ

Sweet Potato (Baked/Cooked) provides 2.0 g vs 0.99 g in Red Bell Pepper (+1.0 g, +103%).

GlucidesPatate Douce plus élevé

Patate Douce

20.7 g8% VQ

Poivron Rouge

6.0 g2% VQ

Sweet Potato (Baked/Cooked) provides 20.7 g vs 6.0 g in Red Bell Pepper (+14.7 g, +243%).

Fibres AlimentairesPatate Douce plus élevé

Patate Douce

3.3 g12% VQ

Poivron Rouge

2.1 g8% VQ

Sweet Potato (Baked/Cooked) provides 3.3 g vs 2.1 g in Red Bell Pepper (+1.2 g, +57%).

Lipides TotauxPoivron Rouge plus élevé

Patate Douce

0.15 g

Poivron Rouge

0.30 g

Red Bell Pepper provides 0.30 g vs 0.15 g in Sweet Potato (Baked/Cooked) (+0.15 g, +100%).

SucresPatate Douce plus élevé

Patate Douce

6.5 g13% VQ

Poivron Rouge

4.2 g8% VQ

Sweet Potato (Baked/Cooked) provides 6.5 g vs 4.2 g in Red Bell Pepper (+2.3 g, +54%).

Vitamines12 nutriments

Vitamine CPoivron Rouge plus élevé

Patate Douce

19.6 mg22% VQ

Poivron Rouge

128 mg142% VQ

Red Bell Pepper provides 128 mg vs 19.6 mg in Sweet Potato (Baked/Cooked) (+108 mg, +552%).

Vitamine APatate Douce plus élevé

Patate Douce

961 µg107% VQ

Poivron Rouge

157 µg17% VQ

Sweet Potato (Baked/Cooked) provides 961 µg vs 157 µg in Red Bell Pepper (+804 µg, +512%).

Vitamine DSimilaire

Patate Douce

0 µg

Poivron Rouge

0 µg

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin d (0 µg).

Vitamine EPoivron Rouge plus élevé

Patate Douce

0.71 mg5% VQ

Poivron Rouge

1.6 mg11% VQ

Red Bell Pepper provides 1.6 mg vs 0.71 mg in Sweet Potato (Baked/Cooked) (+0.87 mg, +123%).

Vitamine KPoivron Rouge plus élevé

Patate Douce

2.3 µg2% VQ

Poivron Rouge

4.9 µg4% VQ

Red Bell Pepper provides 4.9 µg vs 2.3 µg in Sweet Potato (Baked/Cooked) (+2.6 µg, +113%).

Acide FoliquePoivron Rouge plus élevé

Patate Douce

6.0 µg2% VQ

Poivron Rouge

46 µg12% VQ

Red Bell Pepper provides 46 µg vs 6.0 µg in Sweet Potato (Baked/Cooked) (+40 µg, +667%).

Vitamine B1 (Thiamine)Patate Douce plus élevé

Patate Douce

0.11 mg9% VQ

Poivron Rouge

0.05 mg5% VQ

Sweet Potato (Baked/Cooked) provides slightly more thiamin (vitamin b1) (0.11 mg vs 0.05 mg).

Vitamine B2 (Riboflavine)Similaire

Patate Douce

0.11 mg8% VQ

Poivron Rouge

0.09 mg7% VQ

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of riboflavin (vitamin b2) (0.11 mg).

Vitamine B3 (Niacine)Patate Douce plus élevé

Patate Douce

1.5 mg9% VQ

Poivron Rouge

0.98 mg6% VQ

Sweet Potato (Baked/Cooked) provides 1.5 mg vs 0.98 mg in Red Bell Pepper (+0.51 mg, +52%).

Vitamine B5Patate Douce plus élevé

Patate Douce

0.88 mg18% VQ

Poivron Rouge

0.32 mg6% VQ

Sweet Potato (Baked/Cooked) provides 0.88 mg vs 0.32 mg in Red Bell Pepper (+0.57 mg, +179%).

Vitamine B6Similaire

Patate Douce

0.29 mg17% VQ

Poivron Rouge

0.29 mg17% VQ

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin b6 (0.29 mg).

Vitamine B12Similaire

Patate Douce

0 µg

Poivron Rouge

0 µg

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin b12 (0 µg).

Minéraux7 nutriments

SodiumPatate Douce plus élevé

Patate Douce

36.0 mg2% VQ

Poivron Rouge

4.0 mg

Sweet Potato (Baked/Cooked) provides 36.0 mg vs 4.0 mg in Red Bell Pepper (+32.0 mg, +800%).

PotassiumPatate Douce plus élevé

Patate Douce

475 mg10% VQ

Poivron Rouge

211 mg4% VQ

Sweet Potato (Baked/Cooked) provides 475 mg vs 211 mg in Red Bell Pepper (+264 mg, +125%).

CalciumPatate Douce plus élevé

Patate Douce

38.0 mg3% VQ

Poivron Rouge

7.0 mg1% VQ

Sweet Potato (Baked/Cooked) provides 38.0 mg vs 7.0 mg in Red Bell Pepper (+31.0 mg, +443%).

FerPatate Douce plus élevé

Patate Douce

0.69 mg4% VQ

Poivron Rouge

0.43 mg2% VQ

Sweet Potato (Baked/Cooked) provides 0.69 mg vs 0.43 mg in Red Bell Pepper (+0.26 mg, +60%).

MagnésiumPatate Douce plus élevé

Patate Douce

27.0 mg6% VQ

Poivron Rouge

12.0 mg3% VQ

Sweet Potato (Baked/Cooked) provides 27.0 mg vs 12.0 mg in Red Bell Pepper (+15.0 mg, +125%).

PhosphorePatate Douce plus élevé

Patate Douce

54.0 mg4% VQ

Poivron Rouge

26.0 mg2% VQ

Sweet Potato (Baked/Cooked) provides 54.0 mg vs 26.0 mg in Red Bell Pepper (+28.0 mg, +108%).

ZincPatate Douce plus élevé

Patate Douce

0.32 mg3% VQ

Poivron Rouge

0.25 mg2% VQ

Sweet Potato (Baked/Cooked) provides 0.32 mg vs 0.25 mg in Red Bell Pepper (+0.07 mg, +28%).

Lipides1 nutriments

Acides Gras SaturésSimilaire

Patate Douce

0.05 g

Poivron Rouge

0.03 g

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of saturated fat (0.05 g).

Nutriment

Patate Douce114 g (1 medium baked potato (114 g))

Poivron Rouge119 g (1 medium pepper (119 g))

Macronutriments6 nutriments

Calories (Énergie)Patate Douce plus élevé

Patate Douce

103 kcal5% VQ

Poivron Rouge

37 kcal2% VQ

Sweet Potato (Baked/Cooked) provides 103 kcal vs 37 kcal in Red Bell Pepper (+66 kcal, +178%).

ProtéinesPatate Douce plus élevé

Patate Douce

2.3 g5% VQ

Poivron Rouge

1.2 g2% VQ

Sweet Potato (Baked/Cooked) provides 2.3 g vs 1.2 g in Red Bell Pepper (+1.1 g, +94%).

GlucidesPatate Douce plus élevé

Patate Douce

23.6 g9% VQ

Poivron Rouge

7.2 g3% VQ

Sweet Potato (Baked/Cooked) provides 23.6 g vs 7.2 g in Red Bell Pepper (+16.4 g, +229%).

Fibres AlimentairesPatate Douce plus élevé

Patate Douce

3.8 g13% VQ

Poivron Rouge

2.5 g9% VQ

Sweet Potato (Baked/Cooked) provides 3.8 g vs 2.5 g in Red Bell Pepper (+1.3 g, +51%).

Lipides TotauxPoivron Rouge plus élevé

Patate Douce

0.17 g

Poivron Rouge

0.36 g

Red Bell Pepper provides 0.36 g vs 0.17 g in Sweet Potato (Baked/Cooked) (+0.19 g, +109%).

SucresPatate Douce plus élevé

Patate Douce

7.4 g15% VQ

Poivron Rouge

5.0 g10% VQ

Sweet Potato (Baked/Cooked) provides 7.4 g vs 5.0 g in Red Bell Pepper (+2.4 g, +48%).

Vitamines12 nutriments

Vitamine CPoivron Rouge plus élevé

Patate Douce

22.3 mg25% VQ

Poivron Rouge

152 mg169% VQ

Red Bell Pepper provides 152 mg vs 22.3 mg in Sweet Potato (Baked/Cooked) (+130 mg, +580%).

Vitamine APatate Douce plus élevé

Patate Douce

1,096 µg122% VQ

Poivron Rouge

187 µg21% VQ

Sweet Potato (Baked/Cooked) provides 1,096 µg vs 187 µg in Red Bell Pepper (+909 µg, +486%).

Vitamine DSimilaire

Patate Douce

0 µg

Poivron Rouge

0 µg

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin d (0 µg).

Vitamine EPoivron Rouge plus élevé

Patate Douce

0.81 mg5% VQ

Poivron Rouge

1.9 mg13% VQ

Red Bell Pepper provides 1.9 mg vs 0.81 mg in Sweet Potato (Baked/Cooked) (+1.1 mg, +132%).

Vitamine KPoivron Rouge plus élevé

Patate Douce

2.6 µg2% VQ

Poivron Rouge

5.8 µg5% VQ

Red Bell Pepper provides 5.8 µg vs 2.6 µg in Sweet Potato (Baked/Cooked) (+3.2 µg, +122%).

Acide FoliquePoivron Rouge plus élevé

Patate Douce

6.8 µg2% VQ

Poivron Rouge

55 µg14% VQ

Red Bell Pepper provides 55 µg vs 6.8 µg in Sweet Potato (Baked/Cooked) (+48 µg, +700%).

Vitamine B1 (Thiamine)Patate Douce plus élevé

Patate Douce

0.12 mg10% VQ

Poivron Rouge

0.06 mg5% VQ

Sweet Potato (Baked/Cooked) provides slightly more thiamin (vitamin b1) (0.12 mg vs 0.06 mg).

Vitamine B2 (Riboflavine)Similaire

Patate Douce

0.12 mg9% VQ

Poivron Rouge

0.10 mg8% VQ

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of riboflavin (vitamin b2) (0.12 mg).

Vitamine B3 (Niacine)Patate Douce plus élevé

Patate Douce

1.7 mg11% VQ

Poivron Rouge

1.2 mg7% VQ

Sweet Potato (Baked/Cooked) provides 1.7 mg vs 1.2 mg in Red Bell Pepper (+0.53 mg, +46%).

Vitamine B5Patate Douce plus élevé

Patate Douce

1.0 mg20% VQ

Poivron Rouge

0.38 mg8% VQ

Sweet Potato (Baked/Cooked) provides 1.0 mg vs 0.38 mg in Red Bell Pepper (+0.63 mg, +167%).

Vitamine B6Similaire

Patate Douce

0.33 mg19% VQ

Poivron Rouge

0.35 mg20% VQ

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin b6 (0.33 mg).

Vitamine B12Similaire

Patate Douce

0 µg

Poivron Rouge

0 µg

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin b12 (0 µg).

Minéraux7 nutriments

SodiumPatate Douce plus élevé

Patate Douce

41.0 mg2% VQ

Poivron Rouge

4.8 mg

Sweet Potato (Baked/Cooked) provides 41.0 mg vs 4.8 mg in Red Bell Pepper (+36.3 mg, +762%).

PotassiumPatate Douce plus élevé

Patate Douce

542 mg12% VQ

Poivron Rouge

251 mg5% VQ

Sweet Potato (Baked/Cooked) provides 542 mg vs 251 mg in Red Bell Pepper (+290 mg, +116%).

CalciumPatate Douce plus élevé

Patate Douce

43.3 mg3% VQ

Poivron Rouge

8.3 mg1% VQ

Sweet Potato (Baked/Cooked) provides 43.3 mg vs 8.3 mg in Red Bell Pepper (+35.0 mg, +420%).

FerPatate Douce plus élevé

Patate Douce

0.79 mg4% VQ

Poivron Rouge

0.51 mg3% VQ

Sweet Potato (Baked/Cooked) provides 0.79 mg vs 0.51 mg in Red Bell Pepper (+0.27 mg, +54%).

MagnésiumPatate Douce plus élevé

Patate Douce

30.8 mg7% VQ

Poivron Rouge

14.3 mg3% VQ

Sweet Potato (Baked/Cooked) provides 30.8 mg vs 14.3 mg in Red Bell Pepper (+16.5 mg, +116%).

PhosphorePatate Douce plus élevé

Patate Douce

61.6 mg5% VQ

Poivron Rouge

30.9 mg2% VQ

Sweet Potato (Baked/Cooked) provides 61.6 mg vs 30.9 mg in Red Bell Pepper (+30.6 mg, +99%).

ZincPatate Douce plus élevé

Patate Douce

0.36 mg3% VQ

Poivron Rouge

0.30 mg3% VQ

Sweet Potato (Baked/Cooked) provides 0.36 mg vs 0.30 mg in Red Bell Pepper (+0.07 mg, +23%).

Lipides1 nutriments

Acides Gras SaturésSimilaire

Patate Douce

0.06 g

Poivron Rouge

0.04 g

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of saturated fat (0.06 g).

Nutriment

Patate DouceAmount per 100 kcal (111 g)

Poivron RougeAmount per 100 kcal (323 g)

Macronutriments6 nutriments

Calories (Énergie)Similaire

Patate Douce

100 kcal5% VQ

Poivron Rouge

100 kcal5% VQ

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of calories (energy) (100 kcal).

ProtéinesPoivron Rouge plus élevé

Patate Douce

2.2 g4% VQ

Poivron Rouge

3.2 g6% VQ

Red Bell Pepper provides 3.2 g vs 2.2 g in Sweet Potato (Baked/Cooked) (+0.97 g, +43%).

GlucidesPatate Douce plus élevé

Patate Douce

23.0 g8% VQ

Poivron Rouge

19.5 g7% VQ

Sweet Potato (Baked/Cooked) provides 23.0 g vs 19.5 g in Red Bell Pepper (+3.5 g, +18%).

Fibres AlimentairesPoivron Rouge plus élevé

Patate Douce

3.7 g13% VQ

Poivron Rouge

6.8 g24% VQ

Red Bell Pepper provides 6.8 g vs 3.7 g in Sweet Potato (Baked/Cooked) (+3.1 g, +85%).

Lipides TotauxPoivron Rouge plus élevé

Patate Douce

0.17 g

Poivron Rouge

0.97 g1% VQ

Red Bell Pepper provides 0.97 g vs 0.17 g in Sweet Potato (Baked/Cooked) (+0.80 g, +482%).

SucresPoivron Rouge plus élevé

Patate Douce

7.2 g14% VQ

Poivron Rouge

13.6 g27% VQ

Red Bell Pepper provides 13.6 g vs 7.2 g in Sweet Potato (Baked/Cooked) (+6.4 g, +89%).

Vitamines12 nutriments

Vitamine CPoivron Rouge plus élevé

Patate Douce

21.8 mg24% VQ

Poivron Rouge

412 mg458% VQ

Red Bell Pepper provides 412 mg vs 21.8 mg in Sweet Potato (Baked/Cooked) (+391 mg, +1796%).

Vitamine APatate Douce plus élevé

Patate Douce

1,067 µg119% VQ

Poivron Rouge

507 µg56% VQ

Sweet Potato (Baked/Cooked) provides 1,067 µg vs 507 µg in Red Bell Pepper (+560 µg, +110%).

Vitamine DSimilaire

Patate Douce

0 µg

Poivron Rouge

0 µg

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin d (0 µg).

Vitamine EPoivron Rouge plus élevé

Patate Douce

0.79 mg5% VQ

Poivron Rouge

5.1 mg34% VQ

Red Bell Pepper provides 5.1 mg vs 0.79 mg in Sweet Potato (Baked/Cooked) (+4.3 mg, +548%).

Vitamine KPoivron Rouge plus élevé

Patate Douce

2.6 µg2% VQ

Poivron Rouge

16 µg13% VQ

Red Bell Pepper provides 16 µg vs 2.6 µg in Sweet Potato (Baked/Cooked) (+13 µg, +520%).

Acide FoliquePoivron Rouge plus élevé

Patate Douce

6.7 µg2% VQ

Poivron Rouge

149 µg37% VQ

Red Bell Pepper provides 149 µg vs 6.7 µg in Sweet Potato (Baked/Cooked) (+142 µg, +2131%).

Vitamine B1 (Thiamine)Poivron Rouge plus élevé

Patate Douce

0.12 mg10% VQ

Poivron Rouge

0.17 mg15% VQ

Red Bell Pepper provides slightly more thiamin (vitamin b1) (0.17 mg vs 0.12 mg).

Vitamine B2 (Riboflavine)Poivron Rouge plus élevé

Patate Douce

0.12 mg9% VQ

Poivron Rouge

0.27 mg21% VQ

Red Bell Pepper provides 0.27 mg vs 0.12 mg in Sweet Potato (Baked/Cooked) (+0.16 mg, +133%).

Vitamine B3 (Niacine)Poivron Rouge plus élevé

Patate Douce

1.7 mg10% VQ

Poivron Rouge

3.2 mg20% VQ

Red Bell Pepper provides 3.2 mg vs 1.7 mg in Sweet Potato (Baked/Cooked) (+1.5 mg, +92%).

Vitamine B5Similaire

Patate Douce

0.98 mg20% VQ

Poivron Rouge

1.0 mg20% VQ

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of pantothenic acid (b5) (0.98 mg).

Vitamine B6Poivron Rouge plus élevé

Patate Douce

0.32 mg19% VQ

Poivron Rouge

0.94 mg55% VQ

Red Bell Pepper provides 0.94 mg vs 0.32 mg in Sweet Potato (Baked/Cooked) (+0.62 mg, +196%).

Vitamine B12Similaire

Patate Douce

0 µg

Poivron Rouge

0 µg

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin b12 (0 µg).

Minéraux7 nutriments

SodiumPatate Douce plus élevé

Patate Douce

40.0 mg2% VQ

Poivron Rouge

12.9 mg1% VQ

Sweet Potato (Baked/Cooked) provides 40.0 mg vs 12.9 mg in Red Bell Pepper (+27.0 mg, +209%).

PotassiumPoivron Rouge plus élevé

Patate Douce

527 mg11% VQ

Poivron Rouge

682 mg15% VQ

Red Bell Pepper provides 682 mg vs 527 mg in Sweet Potato (Baked/Cooked) (+154 mg, +29%).

CalciumPatate Douce plus élevé

Patate Douce

42.2 mg3% VQ

Poivron Rouge

22.6 mg2% VQ

Sweet Potato (Baked/Cooked) provides 42.2 mg vs 22.6 mg in Red Bell Pepper (+19.6 mg, +87%).

FerPoivron Rouge plus élevé

Patate Douce

0.77 mg4% VQ

Poivron Rouge

1.4 mg8% VQ

Red Bell Pepper provides 1.4 mg vs 0.77 mg in Sweet Potato (Baked/Cooked) (+0.62 mg, +81%).

MagnésiumPoivron Rouge plus élevé

Patate Douce

30.0 mg7% VQ

Poivron Rouge

38.8 mg9% VQ

Red Bell Pepper provides 38.8 mg vs 30.0 mg in Sweet Potato (Baked/Cooked) (+8.8 mg, +29%).

PhosphorePoivron Rouge plus élevé

Patate Douce

59.9 mg5% VQ

Poivron Rouge

84.0 mg7% VQ

Red Bell Pepper provides 84.0 mg vs 59.9 mg in Sweet Potato (Baked/Cooked) (+24.0 mg, +40%).

ZincPoivron Rouge plus élevé

Patate Douce

0.36 mg3% VQ

Poivron Rouge

0.81 mg7% VQ

Red Bell Pepper provides 0.81 mg vs 0.36 mg in Sweet Potato (Baked/Cooked) (+0.45 mg, +127%).

Lipides1 nutriments

Acides Gras SaturésSimilaire

Patate Douce

0.06 g

Poivron Rouge

0.10 g

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of saturated fat (0.06 g).

Nutriment

Patate DouceNormalized to 300 kcal (333 g)

Poivron RougeNormalized to 300 kcal (968 g)

Macronutriments6 nutriments

Calories (Énergie)Similaire

Patate Douce

300 kcal15% VQ

Poivron Rouge

300 kcal15% VQ

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of calories (energy) (300 kcal).

ProtéinesPoivron Rouge plus élevé

Patate Douce

6.7 g13% VQ

Poivron Rouge

9.6 g19% VQ

Red Bell Pepper provides 9.6 g vs 6.7 g in Sweet Potato (Baked/Cooked) (+2.9 g, +43%).

GlucidesPatate Douce plus élevé

Patate Douce

69.0 g25% VQ

Poivron Rouge

58.4 g21% VQ

Sweet Potato (Baked/Cooked) provides 69.0 g vs 58.4 g in Red Bell Pepper (+10.6 g, +18%).

Fibres AlimentairesPoivron Rouge plus élevé

Patate Douce

11.0 g39% VQ

Poivron Rouge

20.3 g73% VQ

Red Bell Pepper provides 20.3 g vs 11.0 g in Sweet Potato (Baked/Cooked) (+9.3 g, +85%).

Lipides TotauxPoivron Rouge plus élevé

Patate Douce

0.50 g1% VQ

Poivron Rouge

2.9 g4% VQ

Red Bell Pepper provides 2.9 g vs 0.50 g in Sweet Potato (Baked/Cooked) (+2.4 g, +481%).

SucresPoivron Rouge plus élevé

Patate Douce

21.6 g43% VQ

Poivron Rouge

40.7 g81% VQ

Red Bell Pepper provides 40.7 g vs 21.6 g in Sweet Potato (Baked/Cooked) (+19.1 g, +88%).

Vitamines12 nutriments

Vitamine CPoivron Rouge plus élevé

Patate Douce

65.3 mg73% VQ

Poivron Rouge

1,236 mg1373% VQ

Red Bell Pepper provides 1,236 mg vs 65.3 mg in Sweet Potato (Baked/Cooked) (+1,171 mg, +1794%).

Vitamine APatate Douce plus élevé

Patate Douce

3,200 µg356% VQ

Poivron Rouge

1,520 µg169% VQ

Sweet Potato (Baked/Cooked) provides 3,200 µg vs 1,520 µg in Red Bell Pepper (+1,680 µg, +111%).

Vitamine DSimilaire

Patate Douce

0 µg

Poivron Rouge

0 µg

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin d (0 µg).

Vitamine EPoivron Rouge plus élevé

Patate Douce

2.4 mg16% VQ

Poivron Rouge

15.3 mg102% VQ

Red Bell Pepper provides 15.3 mg vs 2.4 mg in Sweet Potato (Baked/Cooked) (+12.9 mg, +547%).

Vitamine KPoivron Rouge plus élevé

Patate Douce

7.7 µg6% VQ

Poivron Rouge

47 µg40% VQ

Red Bell Pepper provides 47 µg vs 7.7 µg in Sweet Potato (Baked/Cooked) (+40 µg, +519%).

Acide FoliquePoivron Rouge plus élevé

Patate Douce

20 µg5% VQ

Poivron Rouge

445 µg111% VQ

Red Bell Pepper provides 445 µg vs 20 µg in Sweet Potato (Baked/Cooked) (+425 µg, +2129%).

Vitamine B1 (Thiamine)Poivron Rouge plus élevé

Patate Douce

0.36 mg30% VQ

Poivron Rouge

0.52 mg44% VQ

Red Bell Pepper provides 0.52 mg vs 0.36 mg in Sweet Potato (Baked/Cooked) (+0.17 mg, +47%).

Vitamine B2 (Riboflavine)Poivron Rouge plus élevé

Patate Douce

0.35 mg27% VQ

Poivron Rouge

0.82 mg63% VQ

Red Bell Pepper provides 0.82 mg vs 0.35 mg in Sweet Potato (Baked/Cooked) (+0.47 mg, +133%).

Vitamine B3 (Niacine)Poivron Rouge plus élevé

Patate Douce

5.0 mg31% VQ

Poivron Rouge

9.5 mg59% VQ

Red Bell Pepper provides 9.5 mg vs 5.0 mg in Sweet Potato (Baked/Cooked) (+4.5 mg, +91%).

Vitamine B5Poivron Rouge plus élevé

Patate Douce

2.9 mg59% VQ

Poivron Rouge

3.1 mg61% VQ

Red Bell Pepper provides 3.1 mg vs 2.9 mg in Sweet Potato (Baked/Cooked) (+0.12 mg, +4%).

Vitamine B6Poivron Rouge plus élevé

Patate Douce

0.95 mg56% VQ

Poivron Rouge

2.8 mg166% VQ

Red Bell Pepper provides 2.8 mg vs 0.95 mg in Sweet Potato (Baked/Cooked) (+1.9 mg, +196%).

Vitamine B12Similaire

Patate Douce

0 µg

Poivron Rouge

0 µg

Both Sweet Potato (Baked/Cooked) and Red Bell Pepper provide similar amounts of vitamin b12 (0 µg).

Minéraux7 nutriments

SodiumPatate Douce plus élevé

Patate Douce

120 mg5% VQ

Poivron Rouge

38.7 mg2% VQ

Sweet Potato (Baked/Cooked) provides 120 mg vs 38.7 mg in Red Bell Pepper (+81.2 mg, +210%).

PotassiumPoivron Rouge plus élevé

Patate Douce

1,582 mg34% VQ

Poivron Rouge

2,042 mg43% VQ

Red Bell Pepper provides 2,042 mg vs 1,582 mg in Sweet Potato (Baked/Cooked) (+461 mg, +29%).

CalciumPatate Douce plus élevé

Patate Douce

127 mg10% VQ

Poivron Rouge

67.8 mg5% VQ

Sweet Potato (Baked/Cooked) provides 127 mg vs 67.8 mg in Red Bell Pepper (+58.8 mg, +87%).

FerPoivron Rouge plus élevé

Patate Douce

2.3 mg13% VQ

Poivron Rouge

4.2 mg23% VQ

Red Bell Pepper provides 4.2 mg vs 2.3 mg in Sweet Potato (Baked/Cooked) (+1.9 mg, +81%).

MagnésiumPoivron Rouge plus élevé

Patate Douce

89.9 mg21% VQ

Poivron Rouge

116 mg28% VQ

Red Bell Pepper provides 116 mg vs 89.9 mg in Sweet Potato (Baked/Cooked) (+26.3 mg, +29%).

PhosphorePoivron Rouge plus élevé

Patate Douce

180 mg14% VQ

Poivron Rouge

252 mg20% VQ

Red Bell Pepper provides 252 mg vs 180 mg in Sweet Potato (Baked/Cooked) (+71.9 mg, +40%).

ZincPoivron Rouge plus élevé

Patate Douce

1.1 mg10% VQ

Poivron Rouge

2.4 mg22% VQ

Red Bell Pepper provides 2.4 mg vs 1.1 mg in Sweet Potato (Baked/Cooked) (+1.4 mg, +127%).

Lipides1 nutriments

Acides Gras SaturésPoivron Rouge plus élevé

Patate Douce

0.17 g1% VQ

Poivron Rouge

0.29 g1% VQ

Red Bell Pepper provides 0.29 g vs 0.17 g in Sweet Potato (Baked/Cooked) (+0.12 g, +74%).

Patate Douce vs Poivron Rouge

Patate Douce

Poivron Rouge

Nutritional Takeaways

Résumé du Comparatif