Nutrient Comparison: Cooked Regular Long-grain White Rice VS Baked Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Regular Long-grain White Rice versus 1 kg of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Regular Long-grain White Rice vs Baked Potato Skin:
- 1 kg of Baked Potato Skin contains 6.1 times more Vitamin B1, 8.2 times more Vitamin B2, 7.7 times more Vitamin B3, 2.2 times more Vitamin B5, 6.6 times more Vitamin B6, 7.3 times more Vitamin B9 and more Vitamin C than Cooked Regular Long-grain White Rice.
- 1 kilogram of Cooked Regular Long-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Regular Long-grain White Rice as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Cooked Regular Long-grain White Rice vs Baked Potato Skin:
- 1 kilogram of Cooked Regular Long-grain White Rice has 10.7 times more Selenium than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 3.4 times more Calcium, 11.8 times more Copper, 35.2 times more Iron, 3.6 times more Magnesium, 1.3 times more Manganese, 2.3 times more Phosphorus and 16.4 times more Potassium than Cooked Regular Long-grain White Rice.
- Both Cooked Regular Long-grain White Rice and Baked Potato Skin contain similar levels of Zinc per one kilogram.
- 1 kilogram of Cooked Regular Long-grain White Rice lack sufficient amounts of Calcium and Potassium
- 1 kilogram of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Baked Potato Skin contains 1.5 times more Energy, 1.6 times more Carbohydrate, 19.8 times more Fiber and 1.6 times more Protein than Cooked Regular Long-grain White Rice.
- 1 kilogram of Cooked Regular Long-grain White Rice provide inadequate amounts of Fiber
- Both Cooked Regular Long-grain White Rice as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.