Nutrient Comparison: Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid 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 Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid vs Baked Potato Skin:
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid have 3.2 times more Vitamin C than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2.1 times more Vitamin B1, 5 times more Vitamin B2, 15.4 times more Vitamin B3, 15.3 times more Vitamin B5 and 6.1 times more Vitamin B6 than Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid.
- Both Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid and Baked Potato Skin provide similar amounts of Vitamin B9 per 14 ounces.
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin B2, Vitamin B3 and Vitamin B5
- Both Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid vs Baked Potato Skin:
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid have 1.8 times more Water than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2.6 times more Calcium, 11.8 times more Copper, 22.7 times more Iron, 3.6 times more Magnesium, 12.6 times more Phosphorus, 4.4 times more Potassium and 4.5 times more Zinc than Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid.
- Both Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid and Baked Potato Skin contain similar levels of Manganese per 14 ounces.
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid lack sufficient amounts of Calcium, Phosphorus and Zinc
- Both Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid as well as Baked Potato Skin lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid have 7.1 times more Sugars than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 3.7 times more Energy, 3.6 times more Carbohydrate, 39.5 times more Fiber and 11.9 times more Protein than Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid.
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid provide inadequate amounts of Energy, Fiber and Protein
- Both Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.