Nutrient Comparison: Baked Potato Skin VS Phyllo dough per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Phyllo dough to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Phyllo dough:
- 14 ounces of Baked Potato Skin have 2.8 times more Vitamin B5, 20.5 times more Vitamin B6 and more Vitamin C than Phyllo dough.
- While 14 oz of Phyllo dough contain 4.4 times more Vitamin B1, 3.2 times more Vitamin B2, 1.3 times more Vitamin B3, 4 times more Vitamin B9 and 1.5 times more Vitamin K than Baked Potato Skin.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin K
- 14 ounces of Phyllo dough have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Phyllo dough 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 Phyllo dough:
- 14 ounces of Baked Potato Skin have 3.1 times more Calcium, 8.1 times more Copper, 2.2 times more Iron, 2.9 times more Magnesium, 1.3 times more Manganese, 1.3 times more Phosphorus and 7.7 times more Potassium than Phyllo dough.
- While 14 oz of Phyllo dough contain 33.3 times more Selenium and 23 times more Sodium than Baked Potato Skin.
- Both Baked Potato Skin and Phyllo dough contain similar levels of Zinc per 14 ounces.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
- 14 ounces of Phyllo dough lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 4.2 times more Fiber than Phyllo dough.
- While 14 oz of Phyllo dough contain 1.5 times more Energy, 60 times more Fat, 56.5 times more Saturated Fat, 4.7 times more Omega 3, 27.4 times more Omega 6 and 1.7 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and Phyllo dough offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6