Nutrient Comparison: Baked Potato Skin VS Root Wasabi per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of Root Wasabi to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs Root Wasabi:
- 14 ounces of Baked Potato Skin have 4.1 times more Vitamin B3, 4.2 times more Vitamin B5, 2.2 times more Vitamin B6 and 1.2 times more Vitamin B9 than Root Wasabi.
- While 14 oz of Raw Root Wasabi contain 3.1 times more Vitamin C than Baked Potato Skin.
- Both Baked Potato Skin and Root Wasabi provide similar amounts of Vitamin B1 and Vitamin B2 per 14 ounces.
- Both Baked Potato Skin as well as Raw Root Wasabi have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Baked Potato Skin vs Root Wasabi:
- 14 ounces of Baked Potato Skin have 5.3 times more Copper, 6.8 times more Iron, 1.6 times more Manganese and 1.3 times more Phosphorus than Root Wasabi.
- While 14 oz of Raw Root Wasabi contain 3.8 times more Calcium, 1.6 times more Magnesium and 3.3 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Root Wasabi contain similar levels of Potassium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 1.8 times more Energy and 2 times more Carbohydrate than Root Wasabi.
- Both Baked Potato Skin and Root Wasabi offer comparable quantities of Fiber and Protein per 14 ounces.