Nutrient Comparison: Toasted Cinnamon-raisin Bagels VS Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Toasted Cinnamon-raisin Bagels versus 100 g of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Toasted Cinnamon-raisin Bagels vs Potato Skin:
- 100 grams of Toasted Cinnamon-raisin Bagels have more Vitamin A, 15.7 times more Vitamin B1, 7.1 times more Vitamin B2, 2.9 times more Vitamin B3 and 6 times more Vitamin B9 than Potato Skin.
- While 100 g of Raw Potato Skin contain 6.4 times more Vitamin B5, 4 times more Vitamin B6 and 19 times more Vitamin C than Toasted Cinnamon-raisin Bagels.
- 100 grams of Toasted Cinnamon-raisin Bagels have insufficient amounts of Vitamin B5 and Vitamin C
- 100 grams of Potato Skin have insufficient amounts of Vitamin A and Vitamin B1
- Both Toasted Cinnamon-raisin Bagels as well as Raw Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Toasted Cinnamon-raisin Bagels vs Potato Skin:
- 100 grams of Toasted Cinnamon-raisin Bagels have 1.3 times more Iron, 2.2 times more Phosphorus, 111 times more Selenium, 37 times more Sodium and 2.3 times more Zinc than Potato Skin.
- While 100 g of Raw Potato Skin contain 1.5 times more Calcium, 2.6 times more Copper, 1.8 times more Manganese, 2.5 times more Potassium and 3.1 times more Water than Toasted Cinnamon-raisin Bagels.
- Both Toasted Cinnamon-raisin Bagels and Potato Skin contain similar levels of Magnesium per 100 grams.
- 100 grams of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Toasted Cinnamon-raisin Bagels have 5.1 times more Energy, 4.2 times more Omega 3, 21.3 times more Omega 6, 4.8 times more Carbohydrate and 4.1 times more Protein than Potato Skin.
- Both Toasted Cinnamon-raisin Bagels and Potato Skin offer comparable quantities of Fiber per 100 grams.
- 100 grams of Potato Skin provide inadequate amounts of Omega 3 and Omega 6