Nutrient Comparison: Frozen Extruded Par Fried Potatoes VS Baked Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Frozen Extruded Par Fried Potatoes 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 Frozen Extruded Par Fried Potatoes vs Baked Potato Skin:
- 1 lb of Baked Potato Skin contains 1.6 times more Vitamin B1, 3.4 times more Vitamin B2, 1.4 times more Vitamin B3, 1.6 times more Vitamin B5, 3.4 times more Vitamin B6 and 2.1 times more Vitamin C than Frozen Extruded Par Fried French Fried Potatoes.
- Both Frozen Extruded Par Fried Potatoes and Baked Potato Skin provide similar amounts of Vitamin B9 per one pound.
- Both Frozen Extruded Par Fried French Fried Potatoes as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Frozen Extruded Par Fried Potatoes vs Baked Potato Skin:
- 1 pound of Frozen Extruded Par Fried Potatoes has 23.3 times more Sodium than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 3.8 times more Calcium, 25.5 times more Copper, 5.3 times more Iron, 2.4 times more Magnesium, 2.7 times more Manganese, 1.3 times more Phosphorus, 1.3 times more Potassium and 1.5 times more Zinc than Frozen Extruded Par Fried French Fried Potatoes.
- 1 pound of Frozen Extruded Par Fried Potatoes lack sufficient amounts of Calcium
- Both Frozen Extruded Par Fried French Fried Potatoes as well as Baked Potato Skin lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Frozen Extruded Par Fried Potatoes has 1.3 times more Energy, 149.5 times more Fat, 174.8 times more Saturated Fat and 33.5 times more Omega 6 than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 1.5 times more Carbohydrate, 2.7 times more Fiber and 1.5 times more Protein than Frozen Extruded Par Fried French Fried Potatoes.
- 1 pound of Baked Potato Skin provide inadequate amounts of Omega 6