Comparing Nutrients in 500 calories Potato SkinVS Wheat Germ
Weight per 500 calories
Potato Skin
862g
Wheat Germ
139g
Crude Wheat Germ has 6.2 times more energy per unit of mass than Raw Potato Skin, which is high in comparison to other foods. Potato Skin having low energy density.
Discover which food has more nutrients per 500 calories - Potato Skin or Wheat Germ?
Discover which food has more nutrients per 500 calories - Potato Skin or Wheat Germ?
Lets compare vitamin content per 500 calories of Potato Skin vs Wheat Germ:
500 calories of Potato Skin have more Vitamin C than Wheat Germ.
While 500 kcal of Crude Wheat Germ contain 14.4 times more Vitamin B1, 2.1 times more Vitamin B2 and 2.7 times more Vitamin B9 than Raw Potato Skin.
Both Potato Skin and Wheat Germ provide similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 per 500 calories.
500 calories of Wheat Germ have insufficient amounts of Vitamin C
Both Raw Potato Skin as well as Crude Wheat Germ have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Potato Skin vs Wheat Germ:
500 calories of Potato Skin have 4.8 times more Calcium, 3.3 times more Copper, 3.2 times more Iron, 2.9 times more Potassium and 46.5 times more Water than Wheat Germ.
While 500 kcal of Crude Wheat Germ contain 1.7 times more Magnesium, 3.6 times more Manganese, 3.6 times more Phosphorus, 42.5 times more Selenium and 5.7 times more Zinc than Raw Potato Skin.
500 calories of Potato Skin lack sufficient amounts of Selenium
500 calories of Wheat Germ lack sufficient amounts of Calcium
Comparison of macro-nutrients per 500 calories:
500 calories of Potato Skin have 1.5 times more Carbohydrate than Wheat Germ.
While 500 kcal of Crude Wheat Germ contain 15.7 times more Fat, 11.6 times more Omega 3, 26.6 times more Omega 6 and 1.5 times more Protein than Raw Potato Skin.
Both Potato Skin and Wheat Germ offer comparable quantities of Energy and Fiber per 500 calories.
500 calories of Potato Skin provide inadequate amounts of Omega 3 and Omega 6