Nutrient Comparison: Spanish Tomato Sauce VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Spanish Tomato Sauce 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 Spanish Tomato Sauce vs Baked Potato Skin:
- 5 ounces of Spanish Tomato Sauce have 49 times more Vitamin A than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 1.6 times more Vitamin B1, 1.7 times more Vitamin B2, 2.4 times more Vitamin B3, 3 times more Vitamin B5, 3.5 times more Vitamin B6, 1.6 times more Vitamin B9 and 1.6 times more Vitamin C than Canned Spanish Tomato Sauce.
- 5 ounces of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Canned Spanish Tomato Sauce as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Spanish Tomato Sauce vs Baked Potato Skin:
- 5 ounces of Spanish Tomato Sauce have 22.5 times more Sodium and 1.9 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 2 times more Calcium, 5.1 times more Copper, 2 times more Iron, 2.3 times more Magnesium, 2.9 times more Manganese, 2.1 times more Phosphorus, 1.6 times more Potassium and 1.4 times more Zinc than Canned Spanish Tomato Sauce.
- 5 ounces of Spanish Tomato Sauce lack sufficient amounts of Calcium
- Both Canned Spanish Tomato Sauce as well as Baked Potato Skin lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Baked Potato Skin contain 6 times more Energy, 6.4 times more Carbohydrate, 5.6 times more Fiber and 3 times more Protein than Canned Spanish Tomato Sauce.
- 5 ounces of Spanish Tomato Sauce provide inadequate amounts of Energy
- Both Canned Spanish Tomato Sauce as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.