Lets compare vitamin content per 1 kilogram of Boiled Bulgur vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 2.1 times more Vitamin B1, 2.1 times more Vitamin B3, 1.4 times more Vitamin B5, 2.1 times more Vitamin B6, more Vitamin C and 4.6 times more Vitamin K than Cooked Bulgur.
Both Cooked Bulgur and Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Vitamin B2 and Vitamin B9 per 1 kg.
Both Cooked Bulgur as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Boiled Bulgur vs Oven-heated Frozen Crinkle Cut French Fried Potatoes with Salt:
Cooked Bulgur has 1.3 times more Iron, 2.8 times more Manganese, 6 times more Selenium, 1.4 times more Zinc and 1.2 times more Water than Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 1.3 times more Calcium, 1.9 times more Copper, 2.4 times more Phosphorus, 6.9 times more Potassium and 78.2 times more Sodium than Cooked Bulgur.
Both Cooked Bulgur and Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Magnesium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Bulgur has 2 times more Fiber and 1.2 times more Protein than Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 1.9 times more Energy, 21.4 times more Fat, 25.8 times more Saturated Fat, 4.5 times more Omega 3, 3 times more Omega 6 and 1.5 times more Carbohydrate than Cooked Bulgur.
Both Cooked Bulgur as well as Oven-heated Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.