Nutrient Comparison: Baked Potato Skin VS Long-grain Brown Rice per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Potato Skin versus 1 kg of Long-grain Brown Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Potato Skin vs Long-grain Brown Rice:
- 1 kilogram of Baked Potato Skin has 1.3 times more Vitamin B6 and more Vitamin C than Long-grain Brown Rice.
- While 1 kg of Raw Long-grain Brown Rice contains 4.4 times more Vitamin B1, 2.1 times more Vitamin B3 and 15 times more Vitamin E than Baked Potato Skin.
- Both Baked Potato Skin and Long-grain Brown Rice provide similar amounts of Vitamin B2, Vitamin B5 and Vitamin B9 per one kilogram.
- 1 kilogram of Baked Potato Skin have insufficient amounts of Vitamin E
- 1 kilogram of Long-grain Brown Rice have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Raw Long-grain Brown Rice have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Baked Potato Skin vs Long-grain Brown Rice:
- 1 kilogram of Baked Potato Skin has 3.8 times more Calcium, 2.7 times more Copper, 5.5 times more Iron and 2.3 times more Potassium than Long-grain Brown Rice.
- While 1 kg of Raw Long-grain Brown Rice contains 2.7 times more Magnesium, 4.6 times more Manganese, 3.1 times more Phosphorus, 24.4 times more Selenium and 4.3 times more Zinc than Baked Potato Skin.
- 1 kilogram of Baked Potato Skin lack sufficient amounts of Selenium
- 1 kilogram of Long-grain Brown Rice lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Potato Skin has 2.2 times more Fiber than Long-grain Brown Rice.
- While 1 kg of Raw Long-grain Brown Rice contains 1.9 times more Energy, 32 times more Fat, 3.2 times more Omega 3, 30.3 times more Omega 6, 1.7 times more Carbohydrate and 1.8 times more Protein than Baked Potato Skin.
- 1 kilogram of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6