Nutrient Comparison: Boiled Green Soybeans with Salt VS Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Green Soybeans with Salt versus 1 kg of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled Green Soybeans with Salt vs Potato Skin:
- 1 kilogram of Boiled Green Soybeans with Salt has 12.4 times more Vitamin B1, 4.1 times more Vitamin B2, 1.2 times more Vitamin B3, 6.5 times more Vitamin B9 and 1.5 times more Vitamin C than Potato Skin.
- While 1 kg of Raw Potato Skin contains 2.4 times more Vitamin B5 and 4 times more Vitamin B6 than Boiled and Drained Green Soybeans with Salt.
- 1 kilogram of Potato Skin have insufficient amounts of Vitamin B1
- Both Boiled and Drained Green Soybeans with Salt as well as Raw Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Boiled Green Soybeans with Salt vs Potato Skin:
- 1 kilogram of Boiled Green Soybeans with Salt has 4.8 times more Calcium, 2.6 times more Magnesium, 4.2 times more Phosphorus, 1.3 times more Potassium, 4.7 times more Selenium, 25 times more Sodium and 2.6 times more Zinc than Potato Skin.
- While 1 kg of Raw Potato Skin contains 3.6 times more Copper and 1.3 times more Iron than Boiled and Drained Green Soybeans with Salt.
- Both Boiled Green Soybeans with Salt and Potato Skin contain similar levels of Manganese per one kilogram.
- 1 kilogram of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled Green Soybeans with Salt has 2.4 times more Energy, 64 times more Fat, 28.5 times more Saturated Fat, 35.4 times more Omega 3, 83 times more Omega 6, 1.7 times more Fiber and 4.8 times more Protein than Potato Skin.
- Both Boiled Green Soybeans with Salt and Potato Skin offer comparable quantities of Carbohydrate per one kilogram.
- 1 kilogram of Potato Skin provide inadequate amounts of Omega 3 and Omega 6