Nutrient Comparison: Root Wasabi VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Root Wasabi 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 Root Wasabi vs Baked Potato Skin:
- 14 ounces of Root Wasabi have 3.1 times more Vitamin C than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 4.1 times more Vitamin B3, 4.2 times more Vitamin B5 and 2.2 times more Vitamin B6 than Raw Root Wasabi.
- Both Root Wasabi and Baked Potato Skin provide similar amounts of Vitamin B1, Vitamin B2 and Vitamin B9 per 14 ounces.
- Both Raw Root Wasabi 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 Root Wasabi vs Baked Potato Skin:
- 14 ounces of Root Wasabi have 3.8 times more Calcium, 1.6 times more Magnesium and 3.3 times more Zinc than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 5.3 times more Copper, 6.8 times more Iron, 1.6 times more Manganese and 1.3 times more Phosphorus than Raw Root Wasabi.
- Both Root Wasabi and Baked Potato Skin contain similar levels of Potassium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Baked Potato Skin contain 1.8 times more Energy and 2 times more Carbohydrate than Raw Root Wasabi.
- Both Root Wasabi and Baked Potato Skin offer comparable quantities of Fiber and Protein per 14 ounces.