Nutrient Comparison: Burdock Root VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Burdock Root versus 5 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Burdock Root vs Baked Potato Skin:
- 5 ounces of Burdock Root have 9.5 times more Vitamin E than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 12.2 times more Vitamin B1, 3.5 times more Vitamin B2, 10.2 times more Vitamin B3, 2.7 times more Vitamin B5, 2.6 times more Vitamin B6 and 4.5 times more Vitamin C than Raw Burdock Root.
- Both Burdock Root and Baked Potato Skin provide similar amounts of Vitamin B9 per five ounces.
- 5 ounces of Burdock Root have insufficient amounts of Vitamin B1 and Vitamin B3
- 5 ounces of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Raw Burdock Root as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Burdock Root vs Baked Potato Skin:
- 5 ounces of Burdock Root have 1.2 times more Calcium and 1.7 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 10.6 times more Copper, 8.8 times more Iron, 2.7 times more Manganese, 2 times more Phosphorus, 1.9 times more Potassium and 1.5 times more Zinc than Raw Burdock Root.
- Both Burdock Root and Baked Potato Skin contain similar levels of Magnesium per five ounces.
- Both Raw Burdock Root as well as Baked Potato Skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Burdock Root have 2.1 times more Sugars than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 2.8 times more Energy, 2.7 times more Carbohydrate, 2.4 times more Fiber and 2.8 times more Protein than Raw Burdock Root.
- Both Raw Burdock Root as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.