Nutrient Comparison: Raw Short-grain White Rice VS Baked Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Raw Short-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 Raw Short-grain White Rice vs Baked Potato Skin:
- 1 kilogram of Raw Short-grain White Rice has 1.5 times more Vitamin B5 than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 1.7 times more Vitamin B1, 2.2 times more Vitamin B2, 1.9 times more Vitamin B3, 3.6 times more Vitamin B6, 3.7 times more Vitamin B9 and more Vitamin C than Raw Short-grain White Rice.
- 1 kilogram of Raw Short-grain White Rice have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw Short-grain White Rice as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Raw Short-grain White Rice vs Baked Potato Skin:
- 1 kilogram of Raw Short-grain White Rice has 1.7 times more Manganese and 2.2 times more Zinc than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 11.3 times more Calcium, 3.9 times more Copper, 8.8 times more Iron, 1.9 times more Magnesium and 7.5 times more Potassium than Raw Short-grain White Rice.
- Both Raw Short-grain White Rice and Baked Potato Skin contain similar levels of Phosphorus per one kilogram.
- 1 kilogram of Raw Short-grain White Rice lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Raw Short-grain White Rice has 1.8 times more Energy, 1.7 times more Carbohydrate and 1.5 times more Protein than Baked Potato Skin.
- Both Raw Short-grain White Rice as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.