Nutrient Comparison: Oil Roasted Cashews VS Baked Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Oil Roasted Cashews 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 Oil Roasted Cashews vs Baked Potato Skin:
- 1 kilogram of Oil Roasted Cashews has 3 times more Vitamin B1, 2.1 times more Vitamin B2, 23 times more Vitamin E and 20.4 times more Vitamin K than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 1.8 times more Vitamin B3, 1.9 times more Vitamin B6 and 45 times more Vitamin C than Oil Roasted Cashew Nuts.
- Both Oil Roasted Cashews and Baked Potato Skin provide similar amounts of Vitamin B5 and Vitamin B9 per one kilogram.
- 1 kilogram of Oil Roasted Cashews have insufficient amounts of Vitamin C
- 1 kilogram of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Oil Roasted Cashew Nuts 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 Oil Roasted Cashews vs Baked Potato Skin:
- 1 kilogram of Oil Roasted Cashews has 1.3 times more Calcium, 2.5 times more Copper, 6.3 times more Magnesium, 2.7 times more Manganese, 5.3 times more Phosphorus, 29 times more Selenium and 10.9 times more Zinc than Baked Potato Skin.
- Both Oil Roasted Cashews and Baked Potato Skin contain similar levels of Iron and Potassium per one kilogram.
- 1 kilogram of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Oil Roasted Cashews has 2.9 times more Energy, 477.7 times more Fat, 326.1 times more Saturated Fat, 6.8 times more Omega 3, 264.9 times more Omega 6, 3.6 times more Sugars and 3.9 times more Protein than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 1.5 times more Carbohydrate and 2.4 times more Fiber than Oil Roasted Cashew Nuts.
- 1 kilogram of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6