Nutrient Comparison: Baked Potato Skin VS Canned Rambutan per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Canned Rambutan to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Canned Rambutan:
- 14 ounces of Baked Potato Skin have 9.4 times more Vitamin B1, 4.8 times more Vitamin B2, 2.3 times more Vitamin B3, 47.6 times more Vitamin B5, 30.7 times more Vitamin B6, 2.8 times more Vitamin B9 and 2.8 times more Vitamin C than Canned Rambutan.
- 14 ounces of Canned Rambutan have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B5 and Vitamin B6
- Both Baked Potato Skin as well as Rambutan Canned in Syrup have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin vs Canned Rambutan:
- 14 ounces of Baked Potato Skin have 1.5 times more Calcium, 12.4 times more Copper, 20.1 times more Iron, 6.1 times more Magnesium, 1.8 times more Manganese, 11.2 times more Phosphorus, 13.6 times more Potassium and 6.1 times more Zinc than Canned Rambutan.
- While 14 oz of Rambutan Canned in Syrup contain 1.6 times more Water than Baked Potato Skin.
- 14 ounces of Canned Rambutan lack sufficient amounts of Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 2.4 times more Energy, 2.2 times more Carbohydrate, 8.8 times more Fiber and 6.6 times more Protein than Canned Rambutan.
- 14 ounces of Canned Rambutan provide inadequate amounts of Protein