Nutrient Comparison: Tahitian Taro VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Tahitian Taro 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 Tahitian Taro vs Baked Potato Skin:
- 14 ounces of Tahitian Taro have 102 times more Vitamin A, 2.3 times more Vitamin B2 and 7.1 times more Vitamin C than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2 times more Vitamin B1, 3.1 times more Vitamin B3, 6.9 times more Vitamin B5, 5.3 times more Vitamin B6 and 2.4 times more Vitamin B9 than Raw Tahitian Taro.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Raw Tahitian Taro as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Tahitian Taro vs Baked Potato Skin:
- 14 ounces of Tahitian Taro have 3.8 times more Calcium, 2.4 times more Sodium and 1.9 times more Water than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 11.5 times more Copper, 5.4 times more Iron, 3.9 times more Manganese, 2.2 times more Phosphorus and 5.4 times more Zinc than Raw Tahitian Taro.
- Both Tahitian Taro and Baked Potato Skin contain similar levels of Magnesium and Potassium per 14 ounces.
- 14 ounces of Tahitian Taro lack sufficient amounts of Zinc
- Both Raw Tahitian Taro as well as Baked Potato Skin lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tahitian Taro have 12.1 times more Omega 3 than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 4.5 times more Energy, 6.7 times more Carbohydrate and 1.5 times more Protein than Raw Tahitian Taro.
- 14 ounces of Tahitian Taro provide inadequate amounts of Energy
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3
- Both Raw Tahitian Taro as well as Baked Potato Skin provide inadequate amounts of Omega 6 in 14 ounces.