Nutrient Comparison: Ground Cloves VS Baked Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of Ground Cloves 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 Ground Cloves vs Baked Potato Skin:
- 1 kilogram of Ground Cloves has 1.3 times more Vitamin B1, 2.1 times more Vitamin B2, 220.5 times more Vitamin E and 83.4 times more Vitamin K than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 2 times more Vitamin B3, 1.7 times more Vitamin B5, 1.6 times more Vitamin B6 and 67.5 times more Vitamin C than Ground Cloves Spices.
- Both Ground Cloves and Baked Potato Skin provide similar amounts of Vitamin B9 per one kilogram.
- 1 kilogram of Ground Cloves have insufficient amounts of Vitamin C
- 1 kilogram of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Ground Cloves Spices as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Ground Cloves vs Baked Potato Skin:
- 1 kilogram of Ground Cloves has 18.6 times more Calcium, 1.7 times more Iron, 6 times more Magnesium, 97.6 times more Manganese, 1.8 times more Potassium, 10.3 times more Selenium, 13.2 times more Sodium and 4.7 times more Zinc than Baked Potato Skin.
- While 1 kg of Baked Potato Skin contains 2.2 times more Copper than Ground Cloves Spices.
- Both Ground Cloves and Baked Potato Skin contain similar levels of Phosphorus per one kilogram.
- 1 kilogram of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Ground Cloves has 1.4 times more Energy, 130 times more Fat, 152 times more Saturated Fat, 58.5 times more Omega 3, 83 times more Omega 6, 1.4 times more Carbohydrate, 1.7 times more Sugars, 4.3 times more Fiber and 1.4 times more Protein than Baked Potato Skin.
- 1 kilogram of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6