Nutrient Comparison: Potato Skin VS Prepared Yellow Mustard per 1 kg
Compare the macro and micronutrient content in 1 kg of Potato Skin versus 1 kg of Prepared Yellow Mustard to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Potato Skin vs Prepared Yellow Mustard:
- 1 kilogram of Potato Skin has 1.8 times more Vitamin B3, 3.4 times more Vitamin B6, 2.4 times more Vitamin B9 and 38 times more Vitamin C than Prepared Yellow Mustard.
- While 1 kg of Prepared Yellow Mustard contains 8.4 times more Vitamin B1 and 1.8 times more Vitamin B2 than Raw Potato Skin.
- Both Potato Skin and Prepared Yellow Mustard provide similar amounts of Vitamin B5 per one kilogram.
- 1 kilogram of Potato Skin have insufficient amounts of Vitamin B1
- 1 kilogram of Prepared Yellow Mustard have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw Potato Skin as well as Prepared Yellow Mustard have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Potato Skin vs Prepared Yellow Mustard:
- 1 kilogram of Potato Skin has 5.7 times more Copper, 2 times more Iron, 1.4 times more Manganese and 2.7 times more Potassium than Prepared Yellow Mustard.
- While 1 kg of Prepared Yellow Mustard contains 2.1 times more Calcium, 2.1 times more Magnesium, 2.8 times more Phosphorus, 111.7 times more Selenium, 110.4 times more Sodium and 1.8 times more Zinc than Raw Potato Skin.
- Both Potato Skin and Prepared Yellow Mustard contain similar levels of Water per one kilogram.
- 1 kilogram of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Potato Skin has 2.1 times more Carbohydrate than Prepared Yellow Mustard.
- While 1 kg of Prepared Yellow Mustard contains 33.4 times more Fat, 37.4 times more Omega 3, 11.3 times more Omega 6, 1.6 times more Fiber and 1.5 times more Protein than Raw Potato Skin.
- 1 kilogram of Potato Skin provide inadequate amounts of Omega 3 and Omega 6