Lets compare vitamin content per 1 kilogram of Valencia Oranges vs Baked Potato Skin:
Raw Valencia Oranges have 12 times more Vitamin A, 1.8 times more Vitamin B9 and 3.6 times more Vitamin C than Baked Potato Skin.
While Baked Potato Skin contains 1.4 times more Vitamin B1, 2.7 times more Vitamin B2, 11.2 times more Vitamin B3, 3.4 times more Vitamin B5 and 9.7 times more Vitamin B6 than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Valencia Oranges vs Baked Potato Skin:
Raw Valencia Oranges have 1.8 times more Water than Baked Potato Skin.
While Baked Potato Skin contains 22.1 times more Copper, 78.2 times more Iron, 4.3 times more Magnesium, 26.8 times more Manganese, 5.9 times more Phosphorus, 3.2 times more Potassium, more Sodium and 8.2 times more Zinc than Raw Valencia Oranges.
Both Raw Valencia Oranges and Baked Potato Skin have similar amounts of Calcium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Valencia Oranges have 1.6 times more Omega 3 than Baked Potato Skin.
While Baked Potato Skin contains 4 times more Energy, 3.9 times more Carbohydrate, 3.2 times more Fiber and 4.1 times more Protein than Raw Valencia Oranges.
Both Raw Valencia Oranges as well as Baked Potato Skin have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.