Nutrient Comparison: Potato Skin VS Cooked Frozen Mixed Vegetables per 7 oz
Compare the macro and micronutrient content in 7 oz of Potato Skin versus 7 oz of Cooked Frozen Mixed Vegetables to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Potato Skin vs Cooked Frozen Mixed Vegetables:
- 7 ounces of Potato Skin have 1.2 times more Vitamin B3, 2 times more Vitamin B5, 3.2 times more Vitamin B6 and 3.6 times more Vitamin C than Cooked Frozen Mixed Vegetables.
- While 7 oz of Boiled and Drained Frozen Mixed Vegetables contain more Vitamin A, 3.4 times more Vitamin B1 and 3.2 times more Vitamin B2 than Raw Potato Skin.
- Both Potato Skin and Cooked Frozen Mixed Vegetables provide similar amounts of Vitamin B9 per seven ounces.
- 7 ounces of Potato Skin have insufficient amounts of Vitamin A and Vitamin B1
- Both Raw Potato Skin as well as Boiled and Drained Frozen Mixed Vegetables have insufficient amounts of Vitamin B12 and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Potato Skin vs Cooked Frozen Mixed Vegetables:
- 7 ounces of Potato Skin have 5.1 times more Copper, 4 times more Iron, 1.6 times more Manganese and 2.4 times more Potassium than Cooked Frozen Mixed Vegetables.
- While 7 oz of Boiled and Drained Frozen Mixed Vegetables contain 1.3 times more Phosphorus, 3.5 times more Sodium and 1.4 times more Zinc than Raw Potato Skin.
- Both Potato Skin and Cooked Frozen Mixed Vegetables contain similar levels of Calcium, Magnesium and Water per seven ounces.
- Both Raw Potato Skin as well as Boiled and Drained Frozen Mixed Vegetables lack sufficient amounts of Selenium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Boiled and Drained Frozen Mixed Vegetables contain 1.8 times more Fiber than Raw Potato Skin.
- Both Potato Skin and Cooked Frozen Mixed Vegetables offer comparable quantities of Carbohydrate and Protein per seven ounces.
- Both Raw Potato Skin as well as Boiled and Drained Frozen Mixed Vegetables provide inadequate amounts of Omega 3 and Omega 6 in seven ounces.