Nutrient Comparison: Baking Chocolate Mexican Squares VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Baking Chocolate Mexican Squares 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 Baking Chocolate Mexican Squares vs Baked Potato Skin:
- 100 grams of Baking Chocolate Mexican Squares have 9 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.1 times more Vitamin B1, 1.7 times more Vitamin B3, 4.8 times more Vitamin B5, 18.1 times more Vitamin B6, 4.4 times more Vitamin B9 and 135 times more Vitamin C than Baking chocolate, mexican, squares.
- Both Baking Chocolate Mexican Squares and Baked Potato Skin provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Baking Chocolate Mexican Squares have insufficient amounts of Vitamin B9 and Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Baking chocolate, mexican, squares as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Baking Chocolate Mexican Squares vs Baked Potato Skin:
- 100 grams of Baking Chocolate Mexican Squares have 2.2 times more Magnesium, 1.4 times more Phosphorus, 2.6 times more Selenium and 2.6 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.2 times more Iron, 1.4 times more Manganese and 1.4 times more Potassium than Baking chocolate, mexican, squares.
- Both Baking Chocolate Mexican Squares and Baked Potato Skin contain similar levels of Calcium and Copper per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baking Chocolate Mexican Squares have 2.2 times more Energy, 155.9 times more Fat, 331 times more Saturated Fat, 7.2 times more Omega 3, 29.4 times more Omega 6, 1.7 times more Carbohydrate and 49.6 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2 times more Fiber than Baking chocolate, mexican, squares.
- Both Baking Chocolate Mexican Squares and Baked Potato Skin offer comparable quantities of Protein per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6