Nutrient Comparison: Oil Roasted Pecans VS Boiled Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Oil Roasted Pecans versus 1 kg of Boiled Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Oil Roasted Pecans vs Boiled Potato Skin:
- 1 kilogram of Oil Roasted Pecans has 14.8 times more Vitamin B1, 3.1 times more Vitamin B2, 2 times more Vitamin B5 and 1.5 times more Vitamin B9 than Boiled Potato Skin.
- While 1 kg of Boiled Potato Skin no Salt contains 1.3 times more Vitamin B6 and 7.4 times more Vitamin C than Oil Roasted Pecans.
- Both Oil Roasted Pecans and Boiled Potato Skin provide similar amounts of Vitamin B3 per one kilogram.
- 1 kilogram of Oil Roasted Pecans have insufficient amounts of Vitamin C
- Both Oil Roasted Pecans as well as Boiled Potato Skin no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Oil Roasted Pecans vs Boiled Potato Skin:
- 1 kilogram of Oil Roasted Pecans has 1.5 times more Calcium, 1.4 times more Copper, 4 times more Magnesium, 2.8 times more Manganese, 4.9 times more Phosphorus, 20 times more Selenium and 10.2 times more Zinc than Boiled Potato Skin.
- While 1 kg of Boiled Potato Skin no Salt contains 2.5 times more Iron and 68.8 times more Water than Oil Roasted Pecans.
- Both Oil Roasted Pecans and Boiled Potato Skin contain similar levels of Potassium per one kilogram.
- 1 kilogram of Boiled Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Oil Roasted Pecans has 9.2 times more Energy, 752.3 times more Fat, 278.4 times more Saturated Fat, 103.1 times more Omega 3, 704.8 times more Omega 6, 2.9 times more Fiber and 3.2 times more Protein than Boiled Potato Skin.
- While 1 kg of Boiled Potato Skin no Salt contains 1.3 times more Carbohydrate than Oil Roasted Pecans.
- 1 kilogram of Boiled Potato Skin provide inadequate amounts of Omega 3 and Omega 6