Nutrient Comparison: Potato Skin VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Potato Skin versus 1 kg of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Potato Skin vs Cooking Wine:
- 1 kilogram of Potato Skin has 3.8 times more Vitamin B2, 10.3 times more Vitamin B3, 12 times more Vitamin B6, 17 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Potato Skin as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Potato Skin vs Cooking Wine:
- 1 kilogram of Potato Skin has 3.3 times more Calcium, 38.5 times more Copper, 8.1 times more Iron, 2.3 times more Magnesium, 2.5 times more Phosphorus, 4.7 times more Potassium and 4.4 times more Zinc than Cooking Wine.
- While 1 kg of Cooking Wine contains 62.6 times more Sodium than Raw Potato Skin.
- Both Potato Skin and Cooking Wine contain similar levels of Water per one kilogram.
- 1 kilogram of Cooking Wine lack sufficient amounts of Calcium, Copper and Zinc
- Both Raw Potato Skin as well as Cooking Wine lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Potato Skin has 2 times more Carbohydrate, more Fiber and 5.1 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Fiber and Protein
- Both Raw Potato Skin as well as Cooking Wine provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.