Nutrient Comparison: Baked Potato Skin VS Red Cabbage per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Red Cabbage to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Red Cabbage:
- 14 ounces of Baked Potato Skin have 1.9 times more Vitamin B1, 1.5 times more Vitamin B2, 7.3 times more Vitamin B3, 5.8 times more Vitamin B5, 2.9 times more Vitamin B6 and 1.2 times more Vitamin B9 than Red Cabbage.
- While 14 oz of Raw Red Cabbage contain 56 times more Vitamin A, 4.2 times more Vitamin C and 22.5 times more Vitamin K than Baked Potato Skin.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin A and Vitamin K
- Both Baked Potato Skin as well as Raw Red Cabbage have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin vs Red Cabbage:
- 14 ounces of Baked Potato Skin have 48.1 times more Copper, 8.8 times more Iron, 2.7 times more Magnesium, 2.5 times more Manganese, 3.4 times more Phosphorus, 2.4 times more Potassium and 2.2 times more Zinc than Red Cabbage.
- While 14 oz of Raw Red Cabbage contain 1.3 times more Calcium and 1.9 times more Water than Baked Potato Skin.
- 14 ounces of Red Cabbage lack sufficient amounts of Copper
- Both Baked Potato Skin as well as Raw Red Cabbage lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 6.4 times more Energy, 6.2 times more Carbohydrate, 3.8 times more Fiber and 3 times more Protein than Red Cabbage.
- While 14 oz of Raw Red Cabbage contain 4.5 times more Omega 3 and 2.7 times more Sugars than Baked Potato Skin.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3
- 14 ounces of Red Cabbage provide inadequate amounts of Energy
- Both Baked Potato Skin as well as Raw Red Cabbage provide inadequate amounts of Omega 6 in 14 ounces.