Nutrient Comparison: Rhubarb Frozen Cooked with Sugar VS Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Rhubarb Frozen Cooked with Sugar versus 5 oz of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Rhubarb Frozen Cooked with Sugar vs Potato Skin:
- 5 oz of Raw Potato Skin contain 1.7 times more Vitamin B2, 5.2 times more Vitamin B3, 6 times more Vitamin B5, 12 times more Vitamin B6, 3.4 times more Vitamin B9 and 3.5 times more Vitamin C than Rhubarb Frozen Cooked with Sugar.
- 5 ounces of Rhubarb Frozen Cooked with Sugar have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Rhubarb Frozen Cooked with Sugar as well as Raw Potato Skin have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Rhubarb Frozen Cooked with Sugar vs Potato Skin:
- 5 ounces of Rhubarb Frozen Cooked with Sugar have 4.8 times more Calcium than Potato Skin.
- While 5 oz of Raw Potato Skin contain 15.7 times more Copper, 15.4 times more Iron, 1.9 times more Magnesium, 8.2 times more Manganese, 4.8 times more Phosphorus, 4.3 times more Potassium and 4.4 times more Zinc than Rhubarb Frozen Cooked with Sugar.
- 5 ounces of Rhubarb Frozen Cooked with Sugar lack sufficient amounts of Phosphorus and Zinc
- Both Rhubarb Frozen Cooked with Sugar as well as Raw Potato Skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Rhubarb Frozen Cooked with Sugar have 2 times more Energy and 2.5 times more Carbohydrate than Potato Skin.
- While 5 oz of Raw Potato Skin contain 6.6 times more Protein than Rhubarb Frozen Cooked with Sugar.
- Both Rhubarb Frozen Cooked with Sugar and Potato Skin offer comparable quantities of Fiber per five ounces.
- 5 ounces of Rhubarb Frozen Cooked with Sugar provide inadequate amounts of Protein
- Both Rhubarb Frozen Cooked with Sugar as well as Raw Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.