Nutrient Comparison: Baked Potato Skin VS Grape juice, canned or bottled, unsweetened, with added ascorbic acid per 1 lb
Compare the macro and micronutrient content in 1 lb of Baked Potato Skin versus 1 lb of Grape juice, canned or bottled, unsweetened, with added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Baked Potato Skin vs Grape juice, canned or bottled, unsweetened, with added ascorbic acid:
- 1 pound of Baked Potato Skin has 7.2 times more Vitamin B1, 7.1 times more Vitamin B2, 23 times more Vitamin B3, 17.9 times more Vitamin B5, 19.2 times more Vitamin B6 and more Vitamin B9 than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- While 1 lb of Grape juice, canned or bottled, unsweetened, with added ascorbic acid contains 1.9 times more Vitamin C than Baked Potato Skin.
- 1 pound of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Baked Potato Skin as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one pound.
Comparing minerals per 1 pound for Baked Potato Skin vs Grape juice, canned or bottled, unsweetened, with added ascorbic acid:
- 1 pound of Baked Potato Skin has 3.1 times more Calcium, 45.4 times more Copper, 28.2 times more Iron, 4.3 times more Magnesium, 2.6 times more Manganese, 7.2 times more Phosphorus, 5.5 times more Potassium and 7 times more Zinc than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- While 1 lb of Grape juice, canned or bottled, unsweetened, with added ascorbic acid contains 1.8 times more Water than Baked Potato Skin.
- 1 pound of Grape juice, canned or bottled, unsweetened, with added ascorbic acid lack sufficient amounts of Calcium, Copper and Zinc
- Both Baked Potato Skin as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Baked Potato Skin has 3.3 times more Energy, 3.1 times more Carbohydrate, 39.5 times more Fiber and 11.6 times more Protein than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- While 1 lb of Grape juice, canned or bottled, unsweetened, with added ascorbic acid contains 10.1 times more Sugars than Baked Potato Skin.
- 1 pound of Grape juice, canned or bottled, unsweetened, with added ascorbic acid provide inadequate amounts of Fiber and Protein
- Both Baked Potato Skin as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid provide inadequate amounts of Omega 3 and Omega 6 in one pound.