Nutrient Comparison: Red Wine VS Baked Potato Skin per 7 oz
Compare the macro and micronutrient content in 7 oz of Red Wine versus 7 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Red Wine vs Baked Potato Skin:
- 7 oz of Baked Potato Skin contain 24.4 times more Vitamin B1, 3.4 times more Vitamin B2, 13.7 times more Vitamin B3, 28.6 times more Vitamin B5, 10.8 times more Vitamin B6, 22 times more Vitamin B9 and more Vitamin C than Red Table Wine.
- 7 ounces of Red Wine have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin C
- Both Red Table Wine as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in seven ounces.
Comparing minerals per 7 ounces for Red Wine vs Baked Potato Skin:
- 7 ounces of Red Wine have 1.8 times more Water than Baked Potato Skin.
- While 7 oz of Baked Potato Skin contain 4.3 times more Calcium, 74.3 times more Copper, 15.3 times more Iron, 3.6 times more Magnesium, 4.7 times more Manganese, 4.4 times more Phosphorus, 4.5 times more Potassium and 3.5 times more Zinc than Red Table Wine.
- 7 ounces of Red Wine lack sufficient amounts of Calcium, Copper and Zinc
- Both Red Table Wine as well as Baked Potato Skin lack sufficient amounts of Selenium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Baked Potato Skin contain 2.3 times more Energy, 17.6 times more Carbohydrate, more Fiber and 61.3 times more Protein than Red Table Wine.
- 7 ounces of Red Wine provide inadequate amounts of Fiber and Protein
- Both Red Table Wine as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in seven ounces.