Nutrient Comparison: Whole Grain Bagels VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Whole Grain Bagels 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 Whole Grain Bagels vs Baked Potato Skin:
- 100 grams of Whole Grain Bagels have 5.7 times more Vitamin B1, 3.7 times more Vitamin B2, 1.5 times more Vitamin B3 and 6.4 times more Vitamin B9 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 4.2 times more Vitamin B6 and more Vitamin C than Whole Grain White Bagels.
- 100 grams of Whole Grain Bagels have insufficient amounts of Vitamin C
- Both Whole Grain White Bagels as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Whole Grain Bagels vs Baked Potato Skin:
- 100 grams of Whole Grain Bagels have 2.7 times more Calcium, 1.4 times more Phosphorus, 37.6 times more Selenium, 17.7 times more Sodium and 3.3 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 5.2 times more Copper, 1.7 times more Iron and 3.3 times more Potassium than Whole Grain White Bagels.
- Both Whole Grain Bagels and Baked Potato Skin contain similar levels of Magnesium per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Grain Bagels have 1.3 times more Energy, 6.6 times more Sugars and 2.2 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.7 times more Fiber than Whole Grain White Bagels.
- Both Whole Grain Bagels and Baked Potato Skin offer comparable quantities of Carbohydrate per 100 grams.
- Both Whole Grain White Bagels as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.