Nutrient Comparison: Whole Yellow Corn Flour VS Baked Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Whole Yellow Corn Flour versus 1 lb of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Whole Yellow Corn Flour vs Baked Potato Skin:
- 1 pound of Whole Yellow Corn Flour has 2 times more Vitamin B1 and 10.5 times more Vitamin E than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 1.3 times more Vitamin B2, 1.6 times more Vitamin B3, 1.3 times more Vitamin B5, 1.7 times more Vitamin B6 and more Vitamin C than Whole-grain Yellow Corn Flour.
- Both Whole Yellow Corn Flour and Baked Potato Skin provide similar amounts of Vitamin B9 per one pound.
- 1 pound of Whole Yellow Corn Flour have insufficient amounts of Vitamin C
- 1 pound of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Whole-grain Yellow Corn Flour as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in one pound.
Comparing minerals per 1 pound for Whole Yellow Corn Flour vs Baked Potato Skin:
- 1 pound of Whole Yellow Corn Flour has 2.2 times more Magnesium, 2.7 times more Phosphorus, 22 times more Selenium and 3.5 times more Zinc than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 4.9 times more Calcium, 3.6 times more Copper, 3 times more Iron, 1.3 times more Manganese and 1.8 times more Potassium than Whole-grain Yellow Corn Flour.
- 1 pound of Whole Yellow Corn Flour lack sufficient amounts of Calcium
- 1 pound of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Whole Yellow Corn Flour has 1.8 times more Energy, 38.6 times more Fat, 5.3 times more Omega 3, 53.3 times more Omega 6, 1.7 times more Carbohydrate and 1.6 times more Protein than Baked Potato Skin.
- Both Whole Yellow Corn Flour and Baked Potato Skin offer comparable quantities of Fiber per one pound.
- 1 pound of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6