Nutrient Comparison: Spanish Tomato Sauce VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Spanish Tomato Sauce 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 Spanish Tomato Sauce vs Baked Potato Skin:
- 14 ounces of Spanish Tomato Sauce have 49 times more Vitamin A than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 1.6 times more Vitamin B1, 1.7 times more Vitamin B2, 2.4 times more Vitamin B3, 3 times more Vitamin B5, 3.5 times more Vitamin B6, 1.6 times more Vitamin B9 and 1.6 times more Vitamin C than Canned Spanish Tomato Sauce.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Canned Spanish Tomato Sauce as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Spanish Tomato Sauce vs Baked Potato Skin:
- 14 ounces of Spanish Tomato Sauce have 22.5 times more Sodium and 1.9 times more Water than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2 times more Calcium, 5.1 times more Copper, 2 times more Iron, 2.3 times more Magnesium, 2.9 times more Manganese, 2.1 times more Phosphorus, 1.6 times more Potassium and 1.4 times more Zinc than Canned Spanish Tomato Sauce.
- 14 ounces of Spanish Tomato Sauce lack sufficient amounts of Calcium
- Both Canned Spanish Tomato Sauce as well as Baked Potato Skin lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Baked Potato Skin contain 6 times more Energy, 6.4 times more Carbohydrate, 5.6 times more Fiber and 3 times more Protein than Canned Spanish Tomato Sauce.
- 14 ounces of Spanish Tomato Sauce provide inadequate amounts of Energy
- Both Canned Spanish Tomato Sauce as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.