Nutrient Comparison: Baked Potato Skin VS Scallop Summer Squash per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Scallop Summer Squash to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Scallop Summer Squash:
- 14 ounces of Baked Potato Skin have 1.7 times more Vitamin B1, 3.5 times more Vitamin B2, 5.1 times more Vitamin B3, 8.4 times more Vitamin B5 and 5.6 times more Vitamin B6 than Scallop Summer Squash.
- While 14 oz of Raw Scallop Summer Squash contain 1.4 times more Vitamin B9, 1.3 times more Vitamin C and 1.9 times more Vitamin K than Baked Potato Skin.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin K
- Both Baked Potato Skin as well as Raw Scallop Summer Squash 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 Scallop Summer Squash:
- 14 ounces of Baked Potato Skin have 1.8 times more Calcium, 8 times more Copper, 17.6 times more Iron, 1.9 times more Magnesium, 3.9 times more Manganese, 2.8 times more Phosphorus, 3.1 times more Potassium and 1.7 times more Zinc than Scallop Summer Squash.
- While 14 oz of Raw Scallop Summer Squash contain 2 times more Water than Baked Potato Skin.
- 14 ounces of Scallop Summer Squash lack sufficient amounts of Calcium
- Both Baked Potato Skin as well as Raw Scallop Summer Squash lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 11 times more Energy, 12 times more Carbohydrate, 6.6 times more Fiber and 3.6 times more Protein than Scallop Summer Squash.
- While 14 oz of Raw Scallop Summer Squash contain 5.2 times more Omega 3 and 1.7 times more Sugars than Baked Potato Skin.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3
- 14 ounces of Scallop Summer Squash provide inadequate amounts of Energy
- Both Baked Potato Skin as well as Raw Scallop Summer Squash provide inadequate amounts of Omega 6 in 14 ounces.