Nutrient Comparison: Baked Potato Skin with Salt VS Cassava per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin with Salt versus 14 oz of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin with Salt vs Cassava:
- 14 ounces of Baked Potato Skin with Salt have 1.4 times more Vitamin B1, 2.2 times more Vitamin B2, 3.6 times more Vitamin B3, 8 times more Vitamin B5 and 7 times more Vitamin B6 than Cassava.
- While 14 oz of Raw Cassava contain 1.5 times more Vitamin C than Baked Potatoes Skin with Salt.
- Both Baked Potato Skin with Salt and Cassava provide similar amounts of Vitamin B9 per 14 ounces.
- Both Baked Potatoes Skin with Salt as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin with Salt vs Cassava:
- 14 ounces of Baked Potato Skin with Salt have 2.1 times more Calcium, 8.2 times more Copper, 26.1 times more Iron, 2 times more Magnesium, 1.6 times more Manganese, 3.7 times more Phosphorus, 2.1 times more Potassium, 18.4 times more Sodium and 1.4 times more Zinc than Cassava.
- 14 ounces of Cassava lack sufficient amounts of Calcium
- Both Baked Potatoes Skin with Salt as well as Raw Cassava lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin with Salt have 1.2 times more Energy, 1.2 times more Carbohydrate, 4.4 times more Fiber and 3.2 times more Protein than Cassava.
- Both Baked Potatoes Skin with Salt as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.