Nutrient Comparison: Enriched Bleached 13% Protein White (industrial) Wheat Flour VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Enriched Bleached 13% Protein White (industrial) Wheat Flour 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 Enriched Bleached 13% Protein White (industrial) Wheat Flour vs Baked Potato Skin:
- 14 ounces of Enriched Bleached 13% Protein White (industrial) Wheat Flour have 6 times more Vitamin B1, 4.2 times more Vitamin B2, 1.9 times more Vitamin B3 and 7.7 times more Vitamin B9 than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 2.2 times more Vitamin B5, 13.6 times more Vitamin B6 and more Vitamin C than Enriched Bleached 13% Protein White (industrial) Wheat Flour.
- 14 ounces of Enriched Bleached 13% Protein White (industrial) Wheat Flour have insufficient amounts of Vitamin C
- Both Enriched Bleached 13% Protein White (industrial) Wheat Flour as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Enriched Bleached 13% Protein White (industrial) Wheat Flour vs Baked Potato Skin:
- 14 ounces of Enriched Bleached 13% Protein White (industrial) Wheat Flour have 37.4 times more Selenium and 3.3 times more Zinc than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 1.4 times more Calcium, 4.4 times more Copper, 1.4 times more Iron and 4.5 times more Potassium than Enriched Bleached 13% Protein White (industrial) Wheat Flour.
- Both Enriched Bleached 13% Protein White (industrial) Wheat Flour and Baked Potato Skin contain similar levels of Magnesium, Manganese and Phosphorus per 14 ounces.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Enriched Bleached 13% Protein White (industrial) Wheat Flour have 1.8 times more Energy, 20.8 times more Omega 6, 1.6 times more Carbohydrate and 3 times more Protein than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 3.3 times more Fiber than Enriched Bleached 13% Protein White (industrial) Wheat Flour.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Enriched Bleached 13% Protein White (industrial) Wheat Flour as well as Baked Potato Skin provide inadequate amounts of Omega 3 in 14 ounces.