Nutrient Comparison: Roasted Pecans VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Roasted Pecans versus 14 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Roasted Pecans vs Baked Potato Skin:
- 14 ounces of Roasted Pecans have 3.7 times more Vitamin B1 and 32.5 times more Vitamin E than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2.6 times more Vitamin B3, 3.3 times more Vitamin B6, 1.4 times more Vitamin B9 and 19.3 times more Vitamin C than Dry Roasted Pecans.
- Both Roasted Pecans and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin B5 per 14 ounces.
- 14 ounces of Roasted Pecans have insufficient amounts of Vitamin C
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Dry Roasted Pecans as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Roasted Pecans vs Baked Potato Skin:
- 14 ounces of Roasted Pecans have 2.1 times more Calcium, 1.4 times more Copper, 3.1 times more Magnesium, 6.4 times more Manganese, 2.9 times more Phosphorus, 5.7 times more Selenium and 10.3 times more Zinc than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2.5 times more Iron and 1.4 times more Potassium than Dry Roasted Pecans.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Roasted Pecans have 3.6 times more Energy, 742.7 times more Fat, 241.7 times more Saturated Fat, 99.4 times more Omega 3, 611.8 times more Omega 6, 2.9 times more Sugars and 2.2 times more Protein than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 3.4 times more Carbohydrate than Dry Roasted Pecans.
- Both Roasted Pecans and Baked Potato Skin offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6