Nutrient Comparison: Dry Corn Gluten-free Pasta VS Baked Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Dry Corn Gluten-free Pasta 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 Dry Corn Gluten-free Pasta vs Baked Potato Skin:
- 1 kilogram of Dry Corn Gluten-free Pasta has 1.9 times more Vitamin B1 than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 1.3 times more Vitamin B3, 1.8 times more Vitamin B5, 3 times more Vitamin B6 and more Vitamin C than Dry Corn Gluten-free Pasta.
- Both Dry Corn Gluten-free Pasta and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin B9 per one kilogram.
- 1 kilogram of Dry Corn Gluten-free Pasta have insufficient amounts of Vitamin C
- Both Dry Corn Gluten-free Pasta as well as Baked Potato Skin have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Dry Corn Gluten-free Pasta vs Baked Potato Skin:
- 1 kilogram of Dry Corn Gluten-free Pasta has 2.8 times more Magnesium, 2.5 times more Phosphorus, 11.3 times more Selenium and 3.7 times more Zinc than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 8.5 times more Calcium, 4 times more Copper, 7.6 times more Iron, 1.3 times more Manganese and 1.9 times more Potassium than Dry Corn Gluten-free Pasta.
- 1 kilogram of Dry Corn Gluten-free Pasta lack sufficient amounts of Calcium
- 1 kilogram of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Dry Corn Gluten-free Pasta has 1.8 times more Energy, 20.8 times more Fat, 28 times more Omega 6, 1.7 times more Carbohydrate, 1.4 times more Fiber and 1.7 times more Protein than Baked Potato Skin.
- 1 kilogram of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Dry Corn Gluten-free Pasta as well as Baked Potato Skin provide inadequate amounts of Omega 3 in one kilogram.