Nutrient Comparison: Toasted French or Vienna Bread VS Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Toasted French or Vienna Bread 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 French or Vienna Bread vs Potato Skin:
- 100 grams of Toasted French or Vienna Bread have 20.3 times more Vitamin B1, 9.7 times more Vitamin B2, 5.2 times more Vitamin B3, 2 times more Vitamin B5 and 8.2 times more Vitamin B9 than Potato Skin.
- While 100 g of Raw Potato Skin contain 2.5 times more Vitamin B6 and 57 times more Vitamin C than Toasted French or Vienna Sourdough Bread.
- 100 grams of Toasted French or Vienna Bread have insufficient amounts of Vitamin C
- 100 grams of Potato Skin have insufficient amounts of Vitamin B1
- Both Toasted French or Vienna Sourdough Bread as well as Raw Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Toasted French or Vienna Bread vs Potato Skin:
- 100 grams of Toasted French or Vienna Bread have 1.6 times more Calcium, 1.3 times more Magnesium, 3.3 times more Phosphorus, 99 times more Selenium, 72 times more Sodium and 3 times more Zinc than Potato Skin.
- While 100 g of Raw Potato Skin contain 2.8 times more Copper, 3 times more Potassium and 4 times more Water than Toasted French or Vienna Sourdough Bread.
- Both Toasted French or Vienna Bread and Potato Skin contain similar levels of Iron and Manganese per 100 grams.
- 100 grams of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Toasted French or Vienna Bread have 5.5 times more Energy, 21.4 times more Fat, 5 times more Omega 3, 24.4 times more Omega 6, 5 times more Carbohydrate, 1.2 times more Fiber and 5.1 times more Protein than Potato Skin.
- 100 grams of Potato Skin provide inadequate amounts of Omega 3 and Omega 6