Nutrient Comparison: Frostings, vanilla, creamy, ready-to-eat VS Baked Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Frostings, vanilla, creamy, ready-to-eat versus 1 kg of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Frostings, vanilla, creamy, ready-to-eat vs Baked Potato Skin:
- 1 kilogram of Frostings, vanilla, creamy, ready-to-eat has 2.8 times more Vitamin B2, 38.3 times more Vitamin E and 7.6 times more Vitamin K than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 12.2 times more Vitamin B1, 13.9 times more Vitamin B3, 15.6 times more Vitamin B5, more Vitamin B6, 2.8 times more Vitamin B9 and more Vitamin C than Frostings, vanilla, creamy, ready-to-eat.
- 1 kilogram of Frostings, vanilla, creamy, ready-to-eat have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin C
- 1 kilogram of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Frostings, vanilla, creamy, ready-to-eat as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Frostings, vanilla, creamy, ready-to-eat vs Baked Potato Skin:
- 1 kilogram of Frostings, vanilla, creamy, ready-to-eat has 8.8 times more Sodium than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 11.3 times more Calcium, more Copper, 44 times more Iron, 43 times more Magnesium, more Manganese, 5.6 times more Phosphorus, 16.9 times more Potassium and 7 times more Zinc than Frostings, vanilla, creamy, ready-to-eat.
- 1 kilogram of Frostings, vanilla, creamy, ready-to-eat lack sufficient amounts of Calcium, Copper, Magnesium, Manganese, Potassium and Zinc
- Both Frostings, vanilla, creamy, ready-to-eat as well as Baked Potato Skin lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Frostings, vanilla, creamy, ready-to-eat has 2.1 times more Energy, 162.3 times more Fat, 114.4 times more Saturated Fat, 90.1 times more Omega 3, 220.3 times more Omega 6, 1.5 times more Carbohydrate and 45.1 times more Sugars than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains more Fiber and more Protein than Frostings, vanilla, creamy, ready-to-eat.
- 1 kilogram of Frostings, vanilla, creamy, ready-to-eat provide inadequate amounts of Fiber and Protein
- 1 kilogram of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6