Nutrient Comparison: Microwaved Yellow Corn, Whole Kernel, Frozen VS Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Microwaved Yellow Corn, Whole Kernel, Frozen versus 14 oz of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen vs Potato Skin:
- 14 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen have 4 times more Vitamin B1, 1.3 times more Vitamin B2, 2 times more Vitamin B3, 2.1 times more Vitamin B5 and 2.2 times more Vitamin B9 than Potato Skin.
- While 14 oz of Raw Potato Skin contain 2 times more Vitamin B6 than Microwaved Yellow Corn, Whole Kernel, Frozen.
- 14 ounces of Potato Skin have insufficient amounts of Vitamin B1
- Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Raw Potato Skin have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Microwaved Yellow Corn, Whole Kernel, Frozen vs Potato Skin:
- 14 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen have 2.5 times more Phosphorus and 1.5 times more Zinc than Potato Skin.
- While 14 oz of Raw Potato Skin contain 6 times more Calcium, 7.8 times more Copper, 8.3 times more Iron, 4.7 times more Manganese and 1.5 times more Potassium than Microwaved Yellow Corn, Whole Kernel, Frozen.
- Both Microwaved Yellow Corn, Whole Kernel, Frozen and Potato Skin contain similar levels of Magnesium per 14 ounces.
- 14 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen have 1.9 times more Energy, 14 times more Omega 6, 2.1 times more Carbohydrate and 1.4 times more Protein than Potato Skin.
- Both Microwaved Yellow Corn, Whole Kernel, Frozen and Potato Skin offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Potato Skin provide inadequate amounts of Omega 6
- Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Raw Potato Skin provide inadequate amounts of Omega 3 in 14 ounces.