Nutrient Comparison: Soy Flour VS Baked Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Soy Flour 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 Soy Flour vs Baked Potato Skin:
- 1 pound of Soy Flour has 4.8 times more Vitamin B1, 10.9 times more Vitamin B2, 1.4 times more Vitamin B3, 1.9 times more Vitamin B5, 15.7 times more Vitamin B9, 48.8 times more Vitamin E and 41.2 times more Vitamin K than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 1.3 times more Vitamin B6 and more Vitamin C than Raw Full-fat Soy Flour.
- 1 pound of Soy Flour have insufficient amounts of Vitamin C
- 1 pound of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Raw Full-fat Soy Flour as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Soy Flour vs Baked Potato Skin:
- 1 pound of Soy Flour has 6.1 times more Calcium, 3.6 times more Copper, 10 times more Magnesium, 3.7 times more Manganese, 4.9 times more Phosphorus, 4.4 times more Potassium, 10.7 times more Selenium and 8 times more Zinc than Baked Potato Skin.
- Both Soy Flour and Baked Potato Skin contain similar levels of Iron per one pound.
- 1 pound of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Soy Flour has 2.2 times more Energy, 206.5 times more Fat, 114.9 times more Saturated Fat, 137.8 times more Omega 3, 321.3 times more Omega 6, 5.4 times more Sugars, 1.2 times more Fiber and 8.8 times more Protein than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 1.4 times more Carbohydrate than Raw Full-fat Soy Flour.
- 1 pound of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6