Nutrient Comparison: Baked Potato Skin VS Cooked Short-grain White Rice per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Potato Skin versus 1 kg of Cooked Short-grain White Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Potato Skin vs Cooked Short-grain White Rice:
- 1 kilogram of Baked Potato Skin has 6.1 times more Vitamin B1, 6.6 times more Vitamin B2, 7.7 times more Vitamin B3, 2.2 times more Vitamin B5, 10.4 times more Vitamin B6, 11 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
- 1 kilogram of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Baked Potato Skin as well as Cooked Short-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Baked Potato Skin vs Cooked Short-grain White Rice:
- 1 kilogram of Baked Potato Skin has 34 times more Calcium, 11.3 times more Copper, 35.2 times more Iron, 5.4 times more Magnesium, 1.7 times more Manganese, 3.1 times more Phosphorus, 22 times more Potassium and 1.2 times more Zinc than Cooked Short-grain White Rice.
- 1 kilogram of Cooked Short-grain White Rice lack sufficient amounts of Calcium, Magnesium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Potato Skin has 1.5 times more Energy, 1.6 times more Carbohydrate and 1.8 times more Protein than Cooked Short-grain White Rice.
- Both Baked Potato Skin as well as Cooked Short-grain White Rice provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.