Nutrient Comparison: Tangerines VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Tangerines 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 Tangerines vs Baked Potato Skin:
- 14 ounces of Tangerines have 34 times more Vitamin A and 2 times more Vitamin C than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2.1 times more Vitamin B1, 2.9 times more Vitamin B2, 8.2 times more Vitamin B3, 4 times more Vitamin B5, 7.9 times more Vitamin B6 and 1.4 times more Vitamin B9 than Raw Tangerines.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Raw Tangerines as well as Baked Potato Skin have insufficient amounts of Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Tangerines vs Baked Potato Skin:
- 14 ounces of Tangerines have 1.8 times more Water than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 19.5 times more Copper, 46.9 times more Iron, 3.6 times more Magnesium, 15.8 times more Manganese, 5.1 times more Phosphorus, 3.5 times more Potassium and 7 times more Zinc than Raw Tangerines.
- Both Tangerines and Baked Potato Skin contain similar levels of Calcium per 14 ounces.
- 14 ounces of Tangerines lack sufficient amounts of Iron, Manganese and Zinc
- Both Raw Tangerines as well as Baked Potato Skin lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tangerines have 7.6 times more Sugars than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 3.7 times more Energy, 3.5 times more Carbohydrate, 4.4 times more Fiber and 5.3 times more Protein than Raw Tangerines.
- 14 ounces of Tangerines provide inadequate amounts of Energy and Protein
- Both Raw Tangerines as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.