Nutrient Comparison: Baked Potato Skin VS Tortillas, ready-to-bake or -fry, flour, without added calcium per 7 oz
Compare the macro and micronutrient content in 7 oz of Baked Potato Skin versus 7 oz of Tortillas, ready-to-bake or -fry, flour, without added calcium to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Baked Potato Skin vs Tortillas, ready-to-bake or -fry, flour, without added calcium:
- 7 ounces of Baked Potato Skin have 1.5 times more Vitamin B5, 12.3 times more Vitamin B6 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, without added calcium.
- While 7 oz of Tortillas, ready-to-bake or -fry, flour, without added calcium contain 4.4 times more Vitamin B1, 2.8 times more Vitamin B2 and 5.6 times more Vitamin B9 than Baked Potato Skin.
- Both Baked Potato Skin and Tortillas, ready-to-bake or -fry, flour, without added calcium provide similar amounts of Vitamin B3 per seven ounces.
- 7 ounces of Tortillas, ready-to-bake or -fry, flour, without added calcium have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Tortillas, ready-to-bake or -fry, flour, without added calcium have insufficient amounts of Vitamin A and Vitamin B12 in seven ounces.
Comparing minerals per 7 ounces for Baked Potato Skin vs Tortillas, ready-to-bake or -fry, flour, without added calcium:
- 7 ounces of Baked Potato Skin have 3.1 times more Copper, 2.1 times more Iron, 1.7 times more Magnesium, 1.3 times more Manganese and 4.4 times more Potassium than Tortillas, ready-to-bake or -fry, flour, without added calcium.
- While 7 oz of Tortillas, ready-to-bake or -fry, flour, without added calcium contain 33.4 times more Selenium, 22.8 times more Sodium and 1.4 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Tortillas, ready-to-bake or -fry, flour, without added calcium contain similar levels of Calcium and Phosphorus per seven ounces.
- 7 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Baked Potato Skin have 2.4 times more Fiber than Tortillas, ready-to-bake or -fry, flour, without added calcium.
- While 7 oz of Tortillas, ready-to-bake or -fry, flour, without added calcium contain 1.6 times more Energy, 71 times more Fat, 67.1 times more Saturated Fat, 5.4 times more Omega 3, 31.5 times more Omega 6 and 2 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and Tortillas, ready-to-bake or -fry, flour, without added calcium offer comparable quantities of Carbohydrate per seven ounces.
- 7 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6