Nutrient Comparison: Red Currants VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Red Currants 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 Red Currants vs Baked Potato Skin:
- 5 ounces of Red Currants have 3 times more Vitamin C and 6.5 times more Vitamin K than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 3.1 times more Vitamin B1, 2.1 times more Vitamin B2, 30.7 times more Vitamin B3, 13.4 times more Vitamin B5, 8.8 times more Vitamin B6 and 2.8 times more Vitamin B9 than Raw Red And White Currants.
- 5 ounces of Red Currants have insufficient amounts of Vitamin B3 and Vitamin B5
- 5 ounces of Baked Potato Skin have insufficient amounts of Vitamin K
- Both Raw Red And White Currants as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Red Currants vs Baked Potato Skin:
- 5 ounces of Red Currants have 1.8 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 7.6 times more Copper, 7 times more Iron, 3.3 times more Magnesium, 3.3 times more Manganese, 2.3 times more Phosphorus, 2.1 times more Potassium and 2.1 times more Zinc than Raw Red And White Currants.
- Both Red Currants and Baked Potato Skin contain similar levels of Calcium per five ounces.
- Both Raw Red And White Currants as well as Baked Potato Skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Red Currants have 3.5 times more Omega 3 and 5.3 times more Sugars than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 3.5 times more Energy, 3.3 times more Carbohydrate, 1.8 times more Fiber and 3.1 times more Protein than Raw Red And White Currants.
- 5 ounces of Red Currants provide inadequate amounts of Energy
- 5 ounces of Baked Potato Skin provide inadequate amounts of Omega 3
- Both Raw Red And White Currants as well as Baked Potato Skin provide inadequate amounts of Omega 6 in five ounces.