Nutrient Comparison: Baked Potato Skin VS Raw Whole Tahini per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Potato Skin versus 1 kg of Raw Whole Tahini to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Potato Skin vs Raw Whole Tahini:
- 1 kilogram of Baked Potato Skin has 1.2 times more Vitamin B5, 4.1 times more Vitamin B6 and more Vitamin C than Raw Whole Tahini.
- While 1 kg of Raw Whole Tahini contains 10.5 times more Vitamin B1, 4.8 times more Vitamin B2, 1.9 times more Vitamin B3 and 4.5 times more Vitamin B9 than Baked Potato Skin.
- 1 kilogram of Raw Whole Tahini have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Raw Whole Tahini have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Baked Potato Skin vs Raw Whole Tahini:
- 1 kilogram of Baked Potato Skin has 2.8 times more Iron and 1.4 times more Potassium than Raw Whole Tahini.
- While 1 kg of Raw Whole Tahini contains 12.4 times more Calcium, 2 times more Copper, 2.2 times more Magnesium, 2.4 times more Manganese, 7.4 times more Phosphorus, 3.5 times more Sodium and 9.5 times more Zinc than Baked Potato Skin.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Potato Skin has 1.8 times more Carbohydrate than Raw Whole Tahini.
- While 1 kg of Raw Whole Tahini contains 2.9 times more Energy, 480 times more Fat, 258.5 times more Saturated Fat, 36.3 times more Omega 3, 645.4 times more Omega 6 and 4.2 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and Raw Whole Tahini offer comparable quantities of Fiber per one kilogram.
- 1 kilogram of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6