Nutrient Comparison: Baked Potato Skin VS Feijoa per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Feijoa to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Feijoa:
- 14 ounces of Baked Potato Skin have 20.3 times more Vitamin B1, 5.9 times more Vitamin B2, 10.4 times more Vitamin B3, 3.7 times more Vitamin B5 and 9.2 times more Vitamin B6 than Feijoa.
- While 14 oz of Raw Feijoa contain 2.4 times more Vitamin C and 2.1 times more Vitamin K than Baked Potato Skin.
- Both Baked Potato Skin and Feijoa provide similar amounts of Vitamin B9 per 14 ounces.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin K
- 14 ounces of Feijoa have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B3
- Both Baked Potato Skin as well as Raw Feijoa have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin vs Feijoa:
- 14 ounces of Baked Potato Skin have 2 times more Calcium, 22.7 times more Copper, 50.3 times more Iron, 4.8 times more Magnesium, 7.3 times more Manganese, 5.3 times more Phosphorus, 3.3 times more Potassium and 8.2 times more Zinc than Feijoa.
- While 14 oz of Raw Feijoa contain 1.8 times more Water than Baked Potato Skin.
- 14 ounces of Feijoa lack sufficient amounts of Calcium, Iron and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 3.2 times more Energy, 3 times more Carbohydrate, 1.2 times more Fiber and 6 times more Protein than Feijoa.
- While 14 oz of Raw Feijoa contain 5.9 times more Sugars than Baked Potato Skin.
- 14 ounces of Feijoa provide inadequate amounts of Protein
- Both Baked Potato Skin as well as Raw Feijoa provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.