Nutrient Comparison: Tangerines VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Tangerines 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 Tangerines vs Baked Potato Skin:
- 5 ounces of Tangerines have 34 times more Vitamin A and 2 times more Vitamin C than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 2.1 times more Vitamin B1, 2.9 times more Vitamin B2, 8.2 times more Vitamin B3, 4 times more Vitamin B5, 7.9 times more Vitamin B6 and 1.4 times more Vitamin B9 than Raw Tangerines.
- 5 ounces of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Raw Tangerines as well as Baked Potato Skin have insufficient amounts of Vitamin B12, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Tangerines vs Baked Potato Skin:
- 5 ounces of Tangerines have 1.8 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 19.5 times more Copper, 46.9 times more Iron, 3.6 times more Magnesium, 15.8 times more Manganese, 5.1 times more Phosphorus, 3.5 times more Potassium and 7 times more Zinc than Raw Tangerines.
- Both Tangerines and Baked Potato Skin contain similar levels of Calcium per five ounces.
- 5 ounces of Tangerines lack sufficient amounts of Iron, Manganese and Zinc
- Both Raw Tangerines as well as Baked Potato Skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Tangerines have 7.6 times more Sugars than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 3.7 times more Energy, 3.5 times more Carbohydrate, 4.4 times more Fiber and 5.3 times more Protein than Raw Tangerines.
- 5 ounces of Tangerines provide inadequate amounts of Energy and Protein
- Both Raw Tangerines as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.