Nutrient Comparison: Florida Avocados VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Florida Avocados versus 100 g of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Florida Avocados vs Baked Potato Skin:
- 100 grams of Florida Avocados have 1.6 times more Vitamin B9, 1.3 times more Vitamin C and 66.5 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 5.8 times more Vitamin B1, 2 times more Vitamin B2, 4.6 times more Vitamin B3 and 7.9 times more Vitamin B6 than Raw Florida Avocados.
- Both Florida Avocados and Baked Potato Skin provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Florida Avocados have insufficient amounts of Vitamin B1
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Raw Florida Avocados as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Florida Avocados vs Baked Potato Skin:
- 100 grams of Florida Avocados have 1.7 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.4 times more Calcium, 2.6 times more Copper, 41.4 times more Iron, 1.8 times more Magnesium, 6.5 times more Manganese, 2.5 times more Phosphorus and 1.6 times more Potassium than Raw Florida Avocados.
- Both Florida Avocados and Baked Potato Skin contain similar levels of Zinc per 100 grams.
- 100 grams of Florida Avocados lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Florida Avocados have 100.6 times more Fat, 75.4 times more Saturated Fat, 9.6 times more Omega 3, 49.4 times more Omega 6 and 1.7 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.7 times more Energy, 5.9 times more Carbohydrate, 1.4 times more Fiber and 1.9 times more Protein than Raw Florida Avocados.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6