Nutrient Comparison: Potato Skin VS Toasted Cinnamon-raisin Bagels per 1 kg
Compare the macro and micronutrient content in 1 kg of Potato Skin versus 1 kg of Toasted Cinnamon-raisin Bagels to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Potato Skin vs Toasted Cinnamon-raisin Bagels:
- 1 kilogram of Potato Skin has 6.4 times more Vitamin B5, 4 times more Vitamin B6 and 19 times more Vitamin C than Toasted Cinnamon-raisin Bagels.
- While 1 kg of Toasted Cinnamon-raisin Bagels contains more Vitamin A, 15.7 times more Vitamin B1, 7.1 times more Vitamin B2, 2.9 times more Vitamin B3 and 6 times more Vitamin B9 than Raw Potato Skin.
- 1 kilogram of Potato Skin have insufficient amounts of Vitamin A and Vitamin B1
- 1 kilogram of Toasted Cinnamon-raisin Bagels have insufficient amounts of Vitamin B5 and Vitamin C
- Both Raw Potato Skin as well as Toasted Cinnamon-raisin Bagels have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Potato Skin vs Toasted Cinnamon-raisin Bagels:
- 1 kilogram of Potato Skin has 1.5 times more Calcium, 2.6 times more Copper, 1.8 times more Manganese, 2.5 times more Potassium and 3.1 times more Water than Toasted Cinnamon-raisin Bagels.
- While 1 kg of Toasted Cinnamon-raisin Bagels contains 1.3 times more Iron, 2.2 times more Phosphorus, 111 times more Selenium, 37 times more Sodium and 2.3 times more Zinc than Raw Potato Skin.
- Both Potato Skin and Toasted Cinnamon-raisin Bagels contain similar levels of Magnesium per one kilogram.
- 1 kilogram of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Toasted Cinnamon-raisin Bagels contains 5.1 times more Energy, 4.2 times more Omega 3, 21.3 times more Omega 6, 4.8 times more Carbohydrate and 4.1 times more Protein than Raw Potato Skin.
- Both Potato Skin and Toasted Cinnamon-raisin Bagels offer comparable quantities of Fiber per one kilogram.
- 1 kilogram of Potato Skin provide inadequate amounts of Omega 3 and Omega 6