Nutrient Comparison: Baked Potato Skin VS Napa Cabbage per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Napa Cabbage to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Napa Cabbage:
- 14 ounces of Baked Potato Skin have 3.1 times more Vitamin B1, 2.1 times more Vitamin B2, 7.7 times more Vitamin B3, 8.2 times more Vitamin B5 and 2.6 times more Vitamin B6 than Napa Cabbage.
- While 14 oz of Raw Chinese Napa Cabbage contain 3.6 times more Vitamin B9, 2 times more Vitamin C and 25.2 times more Vitamin K than Baked Potato Skin.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin K
- Both Baked Potato Skin as well as Raw Chinese Napa Cabbage have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin vs Napa Cabbage:
- 14 ounces of Baked Potato Skin have 22.7 times more Copper, 22.7 times more Iron, 3.3 times more Magnesium, 3.2 times more Manganese, 3.5 times more Phosphorus, 2.4 times more Potassium and 2.1 times more Zinc than Napa Cabbage.
- While 14 oz of Raw Chinese Napa Cabbage contain 2.3 times more Calcium and 2 times more Water than Baked Potato Skin.
- Both Baked Potato Skin as well as Raw Chinese Napa Cabbage lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 12.4 times more Energy, 14.3 times more Carbohydrate, 6.6 times more Fiber and 3.6 times more Protein than Napa Cabbage.
- While 14 oz of Raw Chinese Napa Cabbage contain 5.7 times more Omega 3 than Baked Potato Skin.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3
- 14 ounces of Napa Cabbage provide inadequate amounts of Energy
- Both Baked Potato Skin as well as Raw Chinese Napa Cabbage provide inadequate amounts of Omega 6 in 14 ounces.