Nutrient Comparison: Baked Potato Skin VS Whole Triticale Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Whole Triticale Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Whole Triticale Flour:
- 14 ounces of Baked Potato Skin have 1.5 times more Vitamin B6 and more Vitamin C than Whole Triticale Flour.
- While 14 oz of Whole-grain Triticale Flour contain 3.1 times more Vitamin B1, 2.5 times more Vitamin B5, 3.4 times more Vitamin B9 and 22.5 times more Vitamin E than Baked Potato Skin.
- Both Baked Potato Skin and Whole Triticale Flour provide similar amounts of Vitamin B2 and Vitamin B3 per 14 ounces.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin E
- 14 ounces of Whole Triticale Flour have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Whole-grain Triticale Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin vs Whole Triticale Flour:
- 14 ounces of Baked Potato Skin have 1.5 times more Copper, 2.7 times more Iron and 1.2 times more Potassium than Whole Triticale Flour.
- While 14 oz of Whole-grain Triticale Flour contain 3.6 times more Magnesium, 6.8 times more Manganese, 3.2 times more Phosphorus and 5.4 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Whole Triticale Flour contain similar levels of Calcium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Whole-grain Triticale Flour contain 1.7 times more Energy, 5.3 times more Omega 3, 23.2 times more Omega 6, 1.6 times more Carbohydrate, 1.8 times more Fiber and 3.1 times more Protein than Baked Potato Skin.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6