Nutrient Comparison: Tomato Puree with Salt VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Tomato Puree with Salt 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 Tomato Puree with Salt vs Baked Potato Skin:
- 5 ounces of Tomato Puree with Salt have 26 times more Vitamin A, 49.3 times more Vitamin E and 2 times more Vitamin K than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 4.9 times more Vitamin B1, 1.3 times more Vitamin B2, 2.1 times more Vitamin B3, 1.9 times more Vitamin B5, 4.9 times more Vitamin B6, 2 times more Vitamin B9 and 1.3 times more Vitamin C than Canned Tomato Puree with Salt.
- 5 ounces of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Canned Tomato Puree with Salt as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Tomato Puree with Salt vs Baked Potato Skin:
- 5 ounces of Tomato Puree with Salt have 9.6 times more Sodium and 1.9 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 1.9 times more Calcium, 2.8 times more Copper, 4 times more Iron, 1.9 times more Magnesium, 3.6 times more Manganese, 2.5 times more Phosphorus, 1.3 times more Potassium and 1.4 times more Zinc than Canned Tomato Puree with Salt.
- 5 ounces of Tomato Puree with Salt lack sufficient amounts of Calcium
- Both Canned Tomato Puree with Salt as well as Baked Potato Skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Tomato Puree with Salt have 3.5 times more Sugars than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 5.2 times more Energy, 5.1 times more Carbohydrate, 4.2 times more Fiber and 2.6 times more Protein than Canned Tomato Puree with Salt.
- 5 ounces of Tomato Puree with Salt provide inadequate amounts of Energy
- Both Canned Tomato Puree with Salt as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.