Nutrient Comparison: Eggplant VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Eggplant 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 Eggplant vs Baked Potato Skin:
- 5 ounces of Eggplant have 7.5 times more Vitamin E and 2.1 times more Vitamin K than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 3.1 times more Vitamin B1, 2.9 times more Vitamin B2, 4.7 times more Vitamin B3, 3 times more Vitamin B5, 7.3 times more Vitamin B6 and 6.1 times more Vitamin C than Raw Eggplant.
- Both Eggplant and Baked Potato Skin provide similar amounts of Vitamin B9 per five ounces.
- 5 ounces of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Raw Eggplant as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Eggplant vs Baked Potato Skin:
- 5 ounces of Eggplant have 2 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 3.8 times more Calcium, 10.1 times more Copper, 30.6 times more Iron, 3.1 times more Magnesium, 2.7 times more Manganese, 4.2 times more Phosphorus, 2.5 times more Potassium and 3.1 times more Zinc than Raw Eggplant.
- 5 ounces of Eggplant lack sufficient amounts of Calcium and Zinc
- Both Raw Eggplant as well as Baked Potato Skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Eggplant have 2.5 times more Sugars than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 7.9 times more Energy, 7.8 times more Carbohydrate, 2.6 times more Fiber and 4.4 times more Protein than Raw Eggplant.
- 5 ounces of Eggplant provide inadequate amounts of Energy and Protein
- Both Raw Eggplant as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.