Nutrient Comparison: Long-grain Brown Rice VS Baked Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Long-grain Brown Rice 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 Long-grain Brown Rice vs Baked Potato Skin:
- 1 pound of Long-grain Brown Rice has 4.4 times more Vitamin B1, 2.1 times more Vitamin B3, 1.2 times more Vitamin B5 and 15 times more Vitamin E than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 1.3 times more Vitamin B6 and more Vitamin C than Raw Long-grain Brown Rice.
- Both Long-grain Brown Rice and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin B9 per one pound.
- 1 pound of Long-grain Brown Rice have insufficient amounts of Vitamin C
- 1 pound of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Raw Long-grain Brown Rice 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 Long-grain Brown Rice vs Baked Potato Skin:
- 1 pound of Long-grain Brown Rice has 2.7 times more Magnesium, 4.6 times more Manganese, 3.1 times more Phosphorus, 24.4 times more Selenium and 4.3 times more Zinc than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 3.8 times more Calcium, 2.7 times more Copper, 5.5 times more Iron and 2.3 times more Potassium than Raw Long-grain Brown Rice.
- 1 pound of Long-grain Brown Rice 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 Long-grain Brown Rice has 1.9 times more Energy, 32 times more Fat, 3.2 times more Omega 3, 30.3 times more Omega 6, 1.7 times more Carbohydrate and 1.8 times more Protein than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 2.2 times more Fiber than Raw Long-grain Brown Rice.
- 1 pound of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6