Nutrient Comparison: Whole Soft Wheat Flour VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Whole Soft 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 Whole Soft Wheat Flour vs Baked Potato Skin:
- 14 ounces of Whole Soft Wheat Flour have 2.4 times more Vitamin B1, 1.8 times more Vitamin B2, 1.7 times more Vitamin B3, 1.3 times more Vitamin B9 and 13.3 times more Vitamin E than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 3.2 times more Vitamin B6 and more Vitamin C than Soft Wheat Whole Grain Flour.
- Both Whole Soft Wheat Flour and Baked Potato Skin provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Whole Soft Wheat Flour have insufficient amounts of Vitamin C
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Soft Wheat Whole Grain Flour as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Whole Soft Wheat Flour vs Baked Potato Skin:
- 14 ounces of Whole Soft Wheat Flour have 2.7 times more Magnesium, 5.5 times more Manganese, 3.2 times more Phosphorus, 18.1 times more Selenium and 6 times more Zinc than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 1.7 times more Copper, 1.9 times more Iron and 1.5 times more Potassium than Soft Wheat Whole Grain Flour.
- Both Whole Soft Wheat Flour and Baked Potato Skin contain similar levels of Calcium per 14 ounces.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Whole Soft Wheat Flour have 1.7 times more Energy, 19.5 times more Fat, 1.6 times more Carbohydrate, 1.7 times more Fiber and 2.2 times more Protein than Baked Potato Skin.