Nutrient Comparison: Scallop Summer Squash VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Scallop Summer Squash 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 Scallop Summer Squash vs Baked Potato Skin:
- 14 ounces of Scallop Summer Squash have 1.4 times more Vitamin B9, 1.3 times more Vitamin C and 1.9 times more Vitamin K than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 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 Raw Scallop Summer Squash.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin K
- Both Raw Scallop Summer Squash as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Scallop Summer Squash vs Baked Potato Skin:
- 14 ounces of Scallop Summer Squash have 2 times more Water than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 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 Raw Scallop Summer Squash.
- 14 ounces of Scallop Summer Squash lack sufficient amounts of Calcium
- Both Raw Scallop Summer Squash as well as Baked Potato Skin lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Scallop Summer Squash have 5.2 times more Omega 3 and 1.7 times more Sugars than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 11 times more Energy, 12 times more Carbohydrate, 6.6 times more Fiber and 3.6 times more Protein than Raw Scallop Summer Squash.
- 14 ounces of Scallop Summer Squash provide inadequate amounts of Energy
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3
- Both Raw Scallop Summer Squash as well as Baked Potato Skin provide inadequate amounts of Omega 6 in 14 ounces.