Nutrient Comparison: Microwaved Yellow Corn, Whole Kernel, Frozen VS Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Microwaved Yellow Corn, Whole Kernel, Frozen versus 5 oz of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen vs Potato Skin:
- 5 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen have 4 times more Vitamin B1, 1.3 times more Vitamin B2, 2 times more Vitamin B3, 2.1 times more Vitamin B5 and 2.2 times more Vitamin B9 than Potato Skin.
- While 5 oz of Raw Potato Skin contain 2 times more Vitamin B6 than Microwaved Yellow Corn, Whole Kernel, Frozen.
- 5 ounces of Potato Skin have insufficient amounts of Vitamin B1
- Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Raw Potato Skin have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Microwaved Yellow Corn, Whole Kernel, Frozen vs Potato Skin:
- 5 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen have 2.5 times more Phosphorus and 1.5 times more Zinc than Potato Skin.
- While 5 oz of Raw Potato Skin contain 6 times more Calcium, 7.8 times more Copper, 8.3 times more Iron, 4.7 times more Manganese and 1.5 times more Potassium than Microwaved Yellow Corn, Whole Kernel, Frozen.
- Both Microwaved Yellow Corn, Whole Kernel, Frozen and Potato Skin contain similar levels of Magnesium per five ounces.
- 5 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Microwaved Yellow Corn, Whole Kernel, Frozen have 1.9 times more Energy, 14 times more Omega 6, 2.1 times more Carbohydrate and 1.4 times more Protein than Potato Skin.
- Both Microwaved Yellow Corn, Whole Kernel, Frozen and Potato Skin offer comparable quantities of Fiber per five ounces.
- 5 ounces of Potato Skin provide inadequate amounts of Omega 6
- Both Microwaved Yellow Corn, Whole Kernel, Frozen as well as Raw Potato Skin provide inadequate amounts of Omega 3 in five ounces.