Nutrient Comparison: Cooked Frozen Yellow Snap Beans with Salt VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Frozen Yellow Snap Beans with Salt 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 Cooked Frozen Yellow Snap Beans with Salt vs Baked Potato Skin:
- 100 grams of Cooked Frozen Yellow Snap Beans with Salt have 22.4 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.5 times more Vitamin B1, 8 times more Vitamin B3, 17.5 times more Vitamin B5, 10.2 times more Vitamin B6 and 3.3 times more Vitamin C than Boiled Frozen Yellow Snap Beans, drained with Salt.
- Both Cooked Frozen Yellow Snap Beans with Salt and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin B9 per 100 grams.
- 100 grams of Cooked Frozen Yellow Snap Beans with Salt have insufficient amounts of Vitamin B5
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin K
- Both Boiled Frozen Yellow Snap Beans, drained with Salt as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Cooked Frozen Yellow Snap Beans with Salt vs Baked Potato Skin:
- 100 grams of Cooked Frozen Yellow Snap Beans with Salt have 1.4 times more Calcium, 11.7 times more Sodium and 1.9 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 13.4 times more Copper, 8 times more Iron, 1.8 times more Magnesium, 1.9 times more Manganese, 3.3 times more Phosphorus and 4.5 times more Potassium than Boiled Frozen Yellow Snap Beans, drained with Salt.
- Both Cooked Frozen Yellow Snap Beans with Salt and Baked Potato Skin contain similar levels of Zinc per 100 grams.
- Both Boiled Frozen Yellow Snap Beans, drained with Salt as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Frozen Yellow Snap Beans with Salt have 4.7 times more Omega 3 and 1.3 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 7.1 times more Energy, 7.1 times more Carbohydrate, 2.6 times more Fiber and 2.9 times more Protein than Boiled Frozen Yellow Snap Beans, drained with Salt.
- 100 grams of Cooked Frozen Yellow Snap Beans with Salt provide inadequate amounts of Energy
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3
- Both Boiled Frozen Yellow Snap Beans, drained with Salt as well as Baked Potato Skin provide inadequate amounts of Omega 6 in 100 grams.