Nutrient Comparison: Baked Potato Skin VS Chocolate Soymilk per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Chocolate Soymilk to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Chocolate Soymilk:
- 14 ounces of Baked Potato Skin have 5.5 times more Vitamin B1, 6 times more Vitamin B3, 9.6 times more Vitamin B5, 8 times more Vitamin B6, 2 times more Vitamin B9 and 7.9 times more Vitamin C than Chocolate Soymilk.
- While 14 oz of Unfortified Chocolate Soymilk contain 2.5 times more Vitamin B2, more Vitamin B12 and 1.8 times more Vitamin K than Baked Potato Skin.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin K
- 14 ounces of Chocolate Soymilk have insufficient amounts of Vitamin B1, Vitamin B5 and Vitamin C
- Both Baked Potato Skin as well as Unfortified Chocolate Soymilk have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin vs Chocolate Soymilk:
- 14 ounces of Baked Potato Skin have 1.4 times more Calcium, 4 times more Copper, 14.7 times more Iron, 2.9 times more Magnesium, 2 times more Phosphorus, 4 times more Potassium and 1.4 times more Zinc than Chocolate Soymilk.
- While 14 oz of Unfortified Chocolate Soymilk contain 6.9 times more Selenium, 2.5 times more Sodium and 1.8 times more Water than Baked Potato Skin.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 3.1 times more Energy, 4.6 times more Carbohydrate, 19.8 times more Fiber and 1.9 times more Protein than Chocolate Soymilk.
- While 14 oz of Unfortified Chocolate Soymilk contain 7.5 times more Omega 3, 18.3 times more Omega 6 and 5.6 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 Chocolate Soymilk provide inadequate amounts of Fiber