Nutrient Comparison: Hungarian Peppers VS Baked Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Hungarian Peppers 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 Hungarian Peppers vs Baked Potato Skin:
- 1 kilogram of Hungarian Peppers has 41 times more Vitamin A, 2.4 times more Vitamin B9, 6.9 times more Vitamin C, 12 times more Vitamin E and 5.8 times more Vitamin K than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 1.5 times more Vitamin B1, 1.9 times more Vitamin B2, 2.8 times more Vitamin B3 and 4.2 times more Vitamin B5 than Raw Hungarian Peppers.
- Both Hungarian Peppers and Baked Potato Skin provide similar amounts of Vitamin B6 per one kilogram.
- 1 kilogram of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Hungarian Peppers as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Hungarian Peppers vs Baked Potato Skin:
- 1 kilogram of Hungarian Peppers has 1.9 times more Water than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 2.8 times more Calcium, 7.1 times more Copper, 15.3 times more Iron, 2.7 times more Magnesium, 3 times more Manganese, 3.5 times more Phosphorus, 2.8 times more Potassium and 1.6 times more Zinc than Raw Hungarian Peppers.
- 1 kilogram of Hungarian Peppers lack sufficient amounts of Calcium
- Both Raw Hungarian Peppers as well as Baked Potato Skin lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Hungarian Peppers has 2.5 times more Sugars than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 6.8 times more Energy, 6.9 times more Carbohydrate, 7.9 times more Fiber and 5.4 times more Protein than Raw Hungarian Peppers.
- 1 kilogram of Hungarian Peppers provide inadequate amounts of Energy and Protein
- Both Raw Hungarian Peppers as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.