Nutrient Comparison: Long Rice Chinese Noodles VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Long Rice Chinese Noodles 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 Long Rice Chinese Noodles vs Baked Potato Skin:
- 5 ounces of Long Rice Chinese Noodles have 1.2 times more Vitamin B1 than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain more Vitamin B2, 15.3 times more Vitamin B3, 8.6 times more Vitamin B5, 12.3 times more Vitamin B6, 11 times more Vitamin B9 and more Vitamin C than Long Rice Chinese Noodles, dehydrated.
- 5 ounces of Long Rice Chinese Noodles have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B9 and Vitamin C
- Both Long Rice Chinese Noodles, dehydrated as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Long Rice Chinese Noodles vs Baked Potato Skin:
- 5 ounces of Long Rice Chinese Noodles have 11.3 times more Selenium than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 1.4 times more Calcium, 10.1 times more Copper, 3.2 times more Iron, 14.3 times more Magnesium, 6.2 times more Manganese, 3.2 times more Phosphorus and 57.3 times more Potassium than Long Rice Chinese Noodles, dehydrated.
- Both Long Rice Chinese Noodles and Baked Potato Skin contain similar levels of Zinc per five ounces.
- 5 ounces of Long Rice Chinese Noodles lack sufficient amounts of Magnesium and Potassium
- 5 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Long Rice Chinese Noodles have 1.8 times more Energy and 1.9 times more Carbohydrate than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 15.8 times more Fiber and 26.8 times more Protein than Long Rice Chinese Noodles, dehydrated.
- 5 ounces of Long Rice Chinese Noodles provide inadequate amounts of Fiber and Protein
- Both Long Rice Chinese Noodles, dehydrated as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.