Nutrient Comparison: Light Rye Flour VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Light Rye Flour versus 14 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Light Rye Flour vs Baked Potato Skin:
- 14 ounces of Light Rye Flour have 2.7 times more Vitamin B1, 20.8 times more Vitamin E and 3.5 times more Vitamin K than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 3.8 times more Vitamin B3, 1.3 times more Vitamin B5, 2.6 times more Vitamin B6 and more Vitamin C than Light Rye Flour.
- Both Light Rye Flour and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin B9 per 14 ounces.
- 14 ounces of Light Rye Flour have insufficient amounts of Vitamin C
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Light Rye Flour as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Light Rye Flour vs Baked Potato Skin:
- 14 ounces of Light Rye Flour have 1.9 times more Manganese, 1.3 times more Phosphorus, 25.1 times more Selenium and 2.7 times more Zinc than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2.6 times more Calcium, 3.8 times more Copper, 7.7 times more Iron, 1.3 times more Magnesium and 2.6 times more Potassium than Light Rye Flour.
- 14 ounces of Light Rye Flour lack sufficient amounts of Calcium
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Light Rye Flour have 1.8 times more Energy, 8.3 times more Omega 3, 15.7 times more Omega 6, 1.7 times more Carbohydrate and 2.3 times more Protein than Baked Potato Skin.
- Both Light Rye Flour and Baked Potato Skin offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6