Nutrient Comparison: Canned Rambutan VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Canned Rambutan 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 Canned Rambutan vs Baked Potato Skin:
- 5 oz of Baked Potato Skin contain 9.4 times more Vitamin B1, 4.8 times more Vitamin B2, 2.3 times more Vitamin B3, 47.6 times more Vitamin B5, 30.7 times more Vitamin B6, 2.8 times more Vitamin B9 and 2.8 times more Vitamin C than Rambutan Canned in Syrup.
- 5 ounces of Canned Rambutan have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B5 and Vitamin B6
- Both Rambutan Canned in Syrup as well as Baked Potato Skin have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Canned Rambutan vs Baked Potato Skin:
- 5 ounces of Canned Rambutan have 1.6 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 1.5 times more Calcium, 12.4 times more Copper, 20.1 times more Iron, 6.1 times more Magnesium, 1.8 times more Manganese, 11.2 times more Phosphorus, 13.6 times more Potassium and 6.1 times more Zinc than Rambutan Canned in Syrup.
- 5 ounces of Canned Rambutan lack sufficient amounts of Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Baked Potato Skin contain 2.4 times more Energy, 2.2 times more Carbohydrate, 8.8 times more Fiber and 6.6 times more Protein than Rambutan Canned in Syrup.
- 5 ounces of Canned Rambutan provide inadequate amounts of Protein