Lets compare vitamin content per 100 grams of Welsh Onions vs Frozen Crinkle Cut French Fried Potatoes with Salt:
Raw Welsh Onions have 2.4 times more Vitamin B2, 3.5 times more Vitamin C, 5.1 times more Vitamin E and 92.1 times more Vitamin K than Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 2.1 times more Vitamin B1, 5.4 times more Vitamin B3, 2.7 times more Vitamin B5, 2.7 times more Vitamin B6 and 1.9 times more Vitamin B9 than Raw Welsh Onions.
Both Raw Welsh Onions as well as Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Welsh Onions vs Frozen Crinkle Cut French Fried Potatoes with Salt:
Raw Welsh Onions have 1.4 times more Calcium, 2 times more Iron, 1.5 times more Zinc and 1.3 times more Water than Frozen Crinkle or Regular Cut French Fried Potatoes with Salt.
While Frozen Crinkle or Regular Cut French Fried Potatoes with Salt contain 1.7 times more Phosphorus, 1.8 times more Potassium and 20.5 times more Sodium than Raw Welsh Onions.
Both Raw Welsh Onions and Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Copper, Magnesium, Manganese and Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Welsh Onions have 10.4 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 4.3 times more Energy, 12.5 times more Fat, 18.6 times more Saturated Fat, 2 times more Omega 3, 1.7 times more Omega 6 and 3.7 times more Carbohydrate than Raw Welsh Onions.
Both Raw Welsh Onions and Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have similar amounts of Fiber and Protein per 100 g.
Both Raw Welsh Onions as well as Frozen Crinkle or Regular Cut French Fried Potatoes with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.