Nutrient Comparison: Phyllo dough VS Baked Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Phyllo dough 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 Phyllo dough vs Baked Potato Skin:
- 1 pound of Phyllo dough has 4.4 times more Vitamin B1, 3.2 times more Vitamin B2, 1.3 times more Vitamin B3, 4 times more Vitamin B9 and 1.5 times more Vitamin K than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 2.8 times more Vitamin B5, 20.5 times more Vitamin B6 and more Vitamin C than Phyllo dough.
- 1 pound of Phyllo dough have insufficient amounts of Vitamin C
- 1 pound of Baked Potato Skin have insufficient amounts of Vitamin K
- Both Phyllo dough as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in one pound.
Comparing minerals per 1 pound for Phyllo dough vs Baked Potato Skin:
- 1 pound of Phyllo dough has 33.3 times more Selenium and 23 times more Sodium than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 3.1 times more Calcium, 8.1 times more Copper, 2.2 times more Iron, 2.9 times more Magnesium, 1.3 times more Manganese, 1.3 times more Phosphorus and 7.7 times more Potassium than Phyllo dough.
- Both Phyllo dough and Baked Potato Skin contain similar levels of Zinc per one pound.
- 1 pound of Phyllo dough 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 Phyllo dough has 1.5 times more Energy, 60 times more Fat, 56.5 times more Saturated Fat, 4.7 times more Omega 3, 27.4 times more Omega 6 and 1.7 times more Protein than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 4.2 times more Fiber than Phyllo dough.
- Both Phyllo dough and Baked Potato Skin offer comparable quantities of Carbohydrate per one pound.
- 1 pound of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6