Nutrient Comparison: Baked Potato Skin VS Chili Powder per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Chili Powder to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Chili Powder:
- 14 ounces of Baked Potato Skin have 19.3 times more Vitamin C than Chili Powder.
- While 14 oz of Chili Powder Spices contain 1483 times more Vitamin A, 2 times more Vitamin B1, 8.9 times more Vitamin B2, 3.8 times more Vitamin B3, 3.4 times more Vitamin B6, 1.3 times more Vitamin B9, 953.5 times more Vitamin E and 62.2 times more Vitamin K than Baked Potato Skin.
- Both Baked Potato Skin and Chili Powder provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- 14 ounces of Chili Powder have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Chili Powder Spices have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin vs Chili Powder:
- 14 oz of Chili Powder Spices contain 9.7 times more Calcium, 2.5 times more Iron, 3.5 times more Magnesium, 2.8 times more Manganese, 3 times more Phosphorus, 3.4 times more Potassium, 29.1 times more Selenium, 136.5 times more Sodium and 8.8 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Chili Powder contain similar levels of Copper per 14 ounces.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Chili Powder Spices contain 1.4 times more Energy, 142.8 times more Fat, 94.7 times more Saturated Fat, 53.3 times more Omega 3, 233.5 times more Omega 6, 5.1 times more Sugars, 4.4 times more Fiber and 3.1 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and Chili Powder offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6