Nutrient Comparison: Dried Pasilla Peppers VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Dried Pasilla Peppers 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 Dried Pasilla Peppers vs Baked Potato Skin:
- 14 ounces of Dried Pasilla Peppers have 1788 times more Vitamin A, 1.4 times more Vitamin B1, 30.2 times more Vitamin B2, 2.3 times more Vitamin B3, 1.9 times more Vitamin B5, 6.9 times more Vitamin B6 and 7.7 times more Vitamin B9 than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2.1 times more Vitamin C than Dried Pasilla Peppers.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Dried Pasilla Peppers as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Dried Pasilla Peppers vs Baked Potato Skin:
- 14 ounces of Dried Pasilla Peppers have 2.9 times more Calcium, 1.4 times more Iron, 3 times more Magnesium, 2.6 times more Manganese, 2.6 times more Phosphorus, 3.9 times more Potassium, 4.6 times more Selenium, 4.2 times more Sodium and 2.9 times more Zinc than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 1.9 times more Copper than Dried Pasilla Peppers.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Dried Pasilla Peppers have 1.7 times more Energy, 158.5 times more Fat, 3.4 times more Fiber and 2.9 times more Protein than Baked Potato Skin.
- Both Dried Pasilla Peppers and Baked Potato Skin offer comparable quantities of Carbohydrate per 14 ounces.