Nutrient Comparison: Muffins, English, whole-wheat VS Baked Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Muffins, English, whole-wheat 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 Muffins, English, whole-wheat vs Baked Potato Skin:
- 1 pound of Muffins, English, whole-wheat has 2.5 times more Vitamin B1, 1.3 times more Vitamin B2, 2.2 times more Vitamin B9 and 10.3 times more Vitamin E than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 3.8 times more Vitamin B6 and more Vitamin C than Muffins, English, whole-wheat.
- Both Muffins, English, whole-wheat and Baked Potato Skin provide similar amounts of Vitamin B3 and Vitamin B5 per one pound.
- 1 pound of Muffins, English, whole-wheat have insufficient amounts of Vitamin C
- 1 pound of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Muffins, English, whole-wheat 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 Muffins, English, whole-wheat vs Baked Potato Skin:
- 1 pound of Muffins, English, whole-wheat has 7.8 times more Calcium, 1.7 times more Magnesium, 2.9 times more Manganese, 2.8 times more Phosphorus, 57.6 times more Selenium, 17.3 times more Sodium and 3.3 times more Zinc than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 3.9 times more Copper, 2.9 times more Iron and 2.7 times more Potassium than Muffins, English, whole-wheat.
- 1 pound of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Muffins, English, whole-wheat has 21 times more Fat, 4.6 times more Omega 3, 24.6 times more Omega 6, 5.8 times more Sugars and 2.1 times more Protein than Baked Potato Skin.
- Both Muffins, English, whole-wheat and Baked Potato Skin offer comparable quantities of Energy, Carbohydrate and Fiber per one pound.
- 1 pound of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6