Nutrient Comparison: Baked Potato Skin VS Whole Blue Corn Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Potato Skin versus 1 kg of Whole Blue Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Potato Skin vs Whole Blue Corn Flour:
- 1 kilogram of Baked Potato Skin has 1.6 times more Vitamin B5 and 1.3 times more Vitamin B6 than Whole Blue Corn Flour.
- While 1 kg of Whole-grain Blue Corn Flour contains 1.3 times more Vitamin B1 and 2.2 times more Vitamin B2 than Baked Potato Skin.
- Both Baked Potato Skin and Whole Blue Corn Flour provide similar amounts of Vitamin B3 per one kilogram.
Comparing minerals per 1 kilogram for Baked Potato Skin vs Whole Blue Corn Flour:
- 1 kilogram of Baked Potato Skin has 6.8 times more Calcium, 5.3 times more Copper, 4 times more Iron and 1.5 times more Potassium than Whole Blue Corn Flour.
- While 1 kg of Whole-grain Blue Corn Flour contains 2.6 times more Magnesium, 2.6 times more Phosphorus, 3.1 times more Selenium and 4.6 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Whole Blue Corn Flour contain similar levels of Manganese per one kilogram.
- 1 kilogram of Baked Potato Skin lack sufficient amounts of Selenium
- 1 kilogram of Whole Blue Corn Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Whole-grain Blue Corn Flour contains 1.8 times more Energy, 50.9 times more Fat, 1.6 times more Carbohydrate and 2 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and Whole Blue Corn Flour offer comparable quantities of Fiber per one kilogram.