Nutrient Comparison: Baked Potato Skin VS Tofu Yogurt per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Potato Skin versus 1 kg of Tofu Yogurt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Potato Skin vs Tofu Yogurt:
- 1 kilogram of Baked Potato Skin has 2 times more Vitamin B1, 5.3 times more Vitamin B2, 12.8 times more Vitamin B3, 30.7 times more Vitamin B6, 3.7 times more Vitamin B9 and 5.4 times more Vitamin C than Tofu Yogurt.
- While 1 kg of Tofu yogurt contains 7.8 times more Vitamin E and 2.1 times more Vitamin K than Baked Potato Skin.
- 1 kilogram of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- 1 kilogram of Tofu Yogurt have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Baked Potato Skin as well as Tofu yogurt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Baked Potato Skin vs Tofu Yogurt:
- 1 kilogram of Baked Potato Skin has 10.9 times more Copper, 6.6 times more Iron, 2.7 times more Phosphorus, 12.2 times more Potassium and 1.6 times more Zinc than Tofu Yogurt.
- While 1 kg of Tofu yogurt contains 3.5 times more Calcium, 18.6 times more Selenium, 1.7 times more Sodium and 1.6 times more Water than Baked Potato Skin.
- Both Baked Potato Skin and Tofu Yogurt contain similar levels of Magnesium per one kilogram.
- 1 kilogram of Baked Potato Skin lack sufficient amounts of Selenium
- 1 kilogram of Tofu Yogurt lack sufficient amounts of Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Potato Skin has 2.1 times more Energy, 2.9 times more Carbohydrate, 39.5 times more Fiber and 1.2 times more Protein than Tofu Yogurt.
- While 1 kg of Tofu yogurt contains 11.6 times more Omega 3 and 28.2 times more Omega 6 than Baked Potato Skin.
- 1 kilogram of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6
- 1 kilogram of Tofu Yogurt provide inadequate amounts of Fiber