Nutrient Comparison: Oil-roasted Valencia Peanuts with Salt VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Oil-roasted Valencia Peanuts with Salt 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 Oil-roasted Valencia Peanuts with Salt vs Baked Potato Skin:
- 14 ounces of Oil-roasted Valencia Peanuts with Salt have 1.4 times more Vitamin B2, 4.7 times more Vitamin B3, 1.6 times more Vitamin B5 and 5.7 times more Vitamin B9 than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 1.4 times more Vitamin B1, 2.5 times more Vitamin B6 and more Vitamin C than Oil-roasted Valencia Peanuts with Salt.
- 14 ounces of Oil-roasted Valencia Peanuts with Salt have insufficient amounts of Vitamin C
- Both Oil-roasted Valencia Peanuts with Salt 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 Oil-roasted Valencia Peanuts with Salt vs Baked Potato Skin:
- 14 ounces of Oil-roasted Valencia Peanuts with Salt have 1.6 times more Calcium, 3.7 times more Magnesium, 2.8 times more Manganese, 3.2 times more Phosphorus, 10.7 times more Selenium, 36.8 times more Sodium and 6.3 times more Zinc than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 4.3 times more Iron than Oil-roasted Valencia Peanuts with Salt.
- Both Oil-roasted Valencia Peanuts with Salt and Baked Potato Skin contain similar levels of Copper and Potassium per 14 ounces.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Oil-roasted Valencia Peanuts with Salt have 3 times more Energy, 512.4 times more Fat, 303.6 times more Saturated Fat, 555 times more Omega 6 and 6.3 times more Protein than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2.8 times more Carbohydrate than Oil-roasted Valencia Peanuts with Salt.
- Both Oil-roasted Valencia Peanuts with Salt and Baked Potato Skin offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Oil-roasted Valencia Peanuts with Salt as well as Baked Potato Skin provide inadequate amounts of Omega 3 in 14 ounces.