Nutrient Comparison: Baked Potato Skin VS Reduced Fat Commercial Italian Salad Dressing per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Reduced Fat Commercial Italian Salad Dressing to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Reduced Fat Commercial Italian Salad Dressing:
- 14 ounces of Baked Potato Skin have 10.2 times more Vitamin B1, 13.3 times more Vitamin B2, 32.6 times more Vitamin B3, more Vitamin B5, 11.2 times more Vitamin B6, 7.3 times more Vitamin B9 and more Vitamin C than Reduced Fat Commercial Italian Salad Dressing.
- While 14 oz of Reduced Fat Commercial Italian Salad Dressing contain 107 times more Vitamin E and 7.4 times more Vitamin K than Baked Potato Skin.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- 14 ounces of Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin C
- Both Baked Potato Skin as well as Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin vs Reduced Fat Commercial Italian Salad Dressing:
- 14 ounces of Baked Potato Skin have 2.3 times more Calcium, 43 times more Copper, 28.2 times more Iron, 10.8 times more Magnesium, 21.2 times more Manganese, 8.4 times more Phosphorus, 6.4 times more Potassium and 8.2 times more Zinc than Reduced Fat Commercial Italian Salad Dressing.
- While 14 oz of Reduced Fat Commercial Italian Salad Dressing contain 2.3 times more Selenium, 42.4 times more Sodium and 1.7 times more Water than Baked Potato Skin.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
- 14 ounces of Reduced Fat Commercial Italian Salad Dressing lack sufficient amounts of Calcium, Magnesium, Manganese, Phosphorus and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 1.9 times more Energy, 4.6 times more Carbohydrate, more Fiber and 11 times more Protein than Reduced Fat Commercial Italian Salad Dressing.
- While 14 oz of Reduced Fat Commercial Italian Salad Dressing contain 66.8 times more Fat, 32 times more Saturated Fat, 45.8 times more Omega 3, 86.7 times more Omega 6 and 6.5 times more Sugars than Baked Potato Skin.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6
- 14 ounces of Reduced Fat Commercial Italian Salad Dressing provide inadequate amounts of Fiber and Protein