Gratin vs Jícama - In-Depth Nutrition Comparison
What are the main differences between Gratin and Jícama?
- Gratin is richer in Phosphorus, Copper, Calcium, Vitamin B6, and Potassium, yet Jícama is richer in Fiber, and Vitamin C.
- Gratin's daily need coverage for Saturated Fat is 24% higher.
- Gratin has 10000000 times more Cholesterol than Jícama. Gratin has 23mg of Cholesterol, while Jícama has 0mg.
We used Potatoes, au gratin, home-prepared from recipe using butter and Yambean (jicama), raw types in this comparison.
Comparison summary table
|Lower in Sodium|
|Lower in Cholesterol|
|Lower in Saturated Fat|
|Lower in Sugar|
|Lower in glycemic index|
|Rich in minerals|
|Lower in price||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low glycemic index diet|