Nutrient Comparison: Cooked Frozen Green Peas VS Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Green Peas 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 Cooked Frozen Green Peas vs Potato Skin:
- 14 ounces of Cooked Frozen Green Peas have more Vitamin A, 13.5 times more Vitamin B1, 2.6 times more Vitamin B2, 1.4 times more Vitamin B3 and 3.5 times more Vitamin B9 than Potato Skin.
- While 14 oz of Raw Potato Skin contain 2.1 times more Vitamin B5 and 2.1 times more Vitamin B6 than Boiled and Drained Frozen Green Peas.
- Both Cooked Frozen Green Peas and Potato Skin provide similar amounts of Vitamin C per 14 ounces.
- 14 ounces of Potato Skin have insufficient amounts of Vitamin A and Vitamin B1
- Both Boiled and Drained Frozen Green Peas as well as Raw Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Green Peas vs Potato Skin:
- 14 ounces of Cooked Frozen Green Peas have 2 times more Phosphorus, 7.2 times more Sodium and 1.9 times more Zinc than Potato Skin.
- While 14 oz of Raw Potato Skin contain 4 times more Copper, 2.1 times more Iron, 2.2 times more Manganese and 3.8 times more Potassium than Boiled and Drained Frozen Green Peas.
- Both Cooked Frozen Green Peas and Potato Skin contain similar levels of Calcium, Magnesium and Water per 14 ounces.
- Both Boiled and Drained Frozen Green Peas as well as Raw Potato Skin lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Green Peas have 1.3 times more Energy, 1.8 times more Fiber and 2 times more Protein than Potato Skin.
- Both Cooked Frozen Green Peas and Potato Skin offer comparable quantities of Carbohydrate per 14 ounces.
- Both Boiled and Drained Frozen Green Peas as well as Raw Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.