Nutrient Comparison: Red Wine Vinegar VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Red Wine Vinegar 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 Red Wine Vinegar vs Baked Potato Skin:
- 5 oz of Baked Potato Skin contain 27 times more Vitamin C than Red Wine Vinegar.
- 5 ounces of Red Wine Vinegar have insufficient amounts of Vitamin C
- Both Red Wine Vinegar as well as Baked Potato Skin have insufficient amounts of Vitamin A in five ounces.
Comparing minerals per 5 ounces for Red Wine Vinegar vs Baked Potato Skin:
- 5 ounces of Red Wine Vinegar have 2 times more Water than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 5.7 times more Calcium, 81.7 times more Copper, 15.6 times more Iron, 10.8 times more Magnesium, 13.4 times more Manganese, 12.6 times more Phosphorus, 14.7 times more Potassium and 16.3 times more Zinc than Red Wine Vinegar.
- 5 ounces of Red Wine Vinegar lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Baked Potato Skin contain 10.4 times more Energy, 170.6 times more Carbohydrate, more Fiber and 107.3 times more Protein than Red Wine Vinegar.
- 5 ounces of Red Wine Vinegar provide inadequate amounts of Energy, Carbohydrate, Fiber and Protein