Nutrient Comparison: Hungarian Peppers VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Hungarian Peppers 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 Hungarian Peppers vs Baked Potato Skin:
- 5 ounces of Hungarian Peppers have 41 times more Vitamin A, 2.4 times more Vitamin B9, 6.9 times more Vitamin C, 12 times more Vitamin E and 5.8 times more Vitamin K than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 1.5 times more Vitamin B1, 1.9 times more Vitamin B2, 2.8 times more Vitamin B3 and 4.2 times more Vitamin B5 than Raw Hungarian Peppers.
- Both Hungarian Peppers and Baked Potato Skin provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Hungarian Peppers as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Hungarian Peppers vs Baked Potato Skin:
- 5 ounces of Hungarian Peppers have 1.9 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 2.8 times more Calcium, 7.1 times more Copper, 15.3 times more Iron, 2.7 times more Magnesium, 3 times more Manganese, 3.5 times more Phosphorus, 2.8 times more Potassium and 1.6 times more Zinc than Raw Hungarian Peppers.
- 5 ounces of Hungarian Peppers lack sufficient amounts of Calcium
- Both Raw Hungarian Peppers as well as Baked Potato Skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Hungarian Peppers have 2.5 times more Sugars than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 6.8 times more Energy, 6.9 times more Carbohydrate, 7.9 times more Fiber and 5.4 times more Protein than Raw Hungarian Peppers.
- 5 ounces of Hungarian Peppers provide inadequate amounts of Energy and Protein
- Both Raw Hungarian Peppers as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.