Nutrient Comparison: Cooked Frozen Turnip Greens VS Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Frozen Turnip Greens 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 Cooked Frozen Turnip Greens vs Potato Skin:
- 5 ounces of Cooked Frozen Turnip Greens have more Vitamin A, 2.6 times more Vitamin B1, 1.9 times more Vitamin B2, 2.3 times more Vitamin B9 and 1.9 times more Vitamin C than Potato Skin.
- While 5 oz of Raw Potato Skin contain 2.2 times more Vitamin B3, 4.4 times more Vitamin B5 and 3.6 times more Vitamin B6 than Boiled and Drained Frozen Turnip Greens.
- 5 ounces of Cooked Frozen Turnip Greens have insufficient amounts of Vitamin B5
- 5 ounces of Potato Skin have insufficient amounts of Vitamin A and Vitamin B1
- Both Boiled and Drained Frozen Turnip Greens as well as Raw Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cooked Frozen Turnip Greens vs Potato Skin:
- 5 ounces of Cooked Frozen Turnip Greens have 5.1 times more Calcium and 4 times more Selenium than Potato Skin.
- While 5 oz of Raw Potato Skin contain 2.8 times more Copper, 1.7 times more Iron, 1.3 times more Manganese and 1.8 times more Potassium than Boiled and Drained Frozen Turnip Greens.
- Both Cooked Frozen Turnip Greens and Potato Skin contain similar levels of Magnesium, Phosphorus, Zinc and Water per five ounces.
- 5 ounces of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked Frozen Turnip Greens have 11.9 times more Omega 3, 1.4 times more Fiber and 1.3 times more Protein than Potato Skin.
- While 5 oz of Raw Potato Skin contain 2 times more Energy and 2.5 times more Carbohydrate than Boiled and Drained Frozen Turnip Greens.
- 5 ounces of Cooked Frozen Turnip Greens provide inadequate amounts of Energy
- 5 ounces of Potato Skin provide inadequate amounts of Omega 3
- Both Boiled and Drained Frozen Turnip Greens as well as Raw Potato Skin provide inadequate amounts of Omega 6 in five ounces.