Nutrient Comparison: Cooking Wine VS Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooking Wine versus 1 kg of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooking Wine vs Potato Skin:
- 1 kg of Raw Potato Skin contains 3.8 times more Vitamin B2, 10.3 times more Vitamin B3, 12 times more Vitamin B6, 17 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooking Wine as well as Raw Potato Skin have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooking Wine vs Potato Skin:
- 1 kilogram of Cooking Wine has 62.6 times more Sodium than Potato Skin.
- While 1 kg of Raw Potato Skin contains 3.3 times more Calcium, 38.5 times more Copper, 8.1 times more Iron, 2.3 times more Magnesium, 2.5 times more Phosphorus, 4.7 times more Potassium and 4.4 times more Zinc than Cooking Wine.
- Both Cooking Wine and Potato Skin contain similar levels of Water per one kilogram.
- 1 kilogram of Cooking Wine lack sufficient amounts of Calcium, Copper and Zinc
- Both Cooking Wine as well as Raw Potato Skin lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Raw Potato Skin contains 2 times more Carbohydrate, more Fiber and 5.1 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Fiber and Protein
- Both Cooking Wine as well as Raw Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.