Nutrient Comparison: Potato Skin VS Cooked 51% Whole Wheat Pasta per 1 kg
Compare the macro and micronutrient content in 1 kg of Potato Skin versus 1 kg of Cooked 51% Whole Wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Potato Skin vs Cooked 51% Whole Wheat Pasta:
- 1 kilogram of Potato Skin has 1.3 times more Vitamin B5 and 2.5 times more Vitamin B6 than Cooked 51% Whole Wheat Pasta.
- While 1 kg of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 7.5 times more Vitamin B1, 2.7 times more Vitamin B2 and 2.8 times more Vitamin B3 than Raw Potato Skin.
- Both Potato Skin and Cooked 51% Whole Wheat Pasta provide similar amounts of Vitamin B9 per one kilogram.
- 1 kilogram of Potato Skin have insufficient amounts of Vitamin B1
Comparing minerals per 1 kilogram for Potato Skin vs Cooked 51% Whole Wheat Pasta:
- 1 kilogram of Potato Skin has 2.5 times more Calcium, 2.1 times more Copper, 2 times more Iron, 5.4 times more Potassium and 1.4 times more Water than Cooked 51% Whole Wheat Pasta.
- While 1 kg of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 2 times more Magnesium, 1.7 times more Manganese, 2.9 times more Phosphorus, 114 times more Selenium and 3.2 times more Zinc than Raw Potato Skin.
- 1 kilogram of Potato Skin lack sufficient amounts of Selenium
- 1 kilogram of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 2.7 times more Energy, 3.9 times more Omega 3, 17 times more Omega 6, 2.5 times more Carbohydrate, 1.8 times more Fiber and 2.3 times more Protein than Raw Potato Skin.
- 1 kilogram of Potato Skin provide inadequate amounts of Omega 3 and Omega 6