The two charts reveals the issue of nutritional value of the two selected meals

the nutritional consistency of two dinners

A glance at the two given charts reveals the issue of nutritional value of the two selected meals, namely medium baked potato and macaroni, counted in percentage. All in all, while carbohydrates possesses the most significant proportion, saturated fat and other nutrients account for only negligible portion respectively.

With regard to medium baked potato, 35% is the figure for carbohydrates, which is the most remarkable feature, closely followed by protein with 25%. Surprisingly the third most preferred position belongs to other nutrients and glocose with their figures merely halve that of carbohydrates while saturated fat lies last with 10%.

In terms of macaroni, the crown is still sustained by carbohydrates, taking up more than half of the total amount of nutritive value. At the opposite end of scale, other nutrients constituted only one-fifth of the aforementioned substance. Lastly, glocose and protein possess the homogeneous volume of 11% while that of the remaining substance is two times higher.

(Can you please suggest an approximate band score for this essay. Thank you.)

• 
  
  

@duongduong_tran
When doing technical/analytical writing, always evade using unnecessary terms that prolong the sentence. Remember that your understanding of the graphs is what matters. Doing this will create a more tailor-fit content to your essay, capitalizing on what should be emphasized. You should disregard terms that do not create depth in your analysis.

Let's revise a few portions to show you what this pertains to.

The charts reveal concerns on the nutritional values of medium-baked potatoes and macaronis in percentage. In totality, carbohydrates posses a significant portion - alongside saturated fat and other nutrients that take up smaller portions.

Medium-baked potatoes are composed of 35% carbohydrates, followed with 25% protein. Surprisingly, the third most preferred position belongs to other nutrients and glucose with their figures halve that of carbohydrates. Saturated fats come last with 10%.

The current format you are following with an inductive approach is already appreciated in this interpretation; I suggest keeping it up!

Best of luck in your writing!