Nutrient Comparison: Cooked 51% Whole Wheat Pasta with Enriched Semolina VS Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked 51% Whole Wheat Pasta with Enriched Semolina versus 1 kg of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Potato Skin:
- 1 kilogram of Cooked 51% Whole Wheat Pasta with Enriched Semolina has 9.4 times more Vitamin B1, 3.5 times more Vitamin B2, 2.6 times more Vitamin B3 and 2.2 times more Vitamin B9 than Potato Skin.
- While 1 kg of Raw Potato Skin contains 3.7 times more Vitamin B6 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and Potato Skin provide similar amounts of Vitamin B5 per one kilogram.
- 1 kilogram of Potato Skin have insufficient amounts of Vitamin B1
Comparing minerals per 1 kilogram for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Potato Skin:
- 1 kilogram of Cooked 51% Whole Wheat Pasta with Enriched Semolina has 1.8 times more Magnesium, 1.6 times more Manganese, 2.6 times more Phosphorus, 102.3 times more Selenium and 2.9 times more Zinc than Potato Skin.
- While 1 kg of Raw Potato Skin contains 2.7 times more Calcium, 2.4 times more Copper, 2.1 times more Iron, 5.8 times more Potassium and 1.4 times more Water than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- 1 kilogram of Cooked 51% Whole Wheat Pasta with Enriched Semolina lack sufficient amounts of Calcium
- 1 kilogram of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked 51% Whole Wheat Pasta with Enriched Semolina has 2.7 times more Energy, 2.5 times more Carbohydrate, 1.8 times more Fiber and 2.2 times more Protein than Potato Skin.