Nutrient Comparison: Rye Reduced-calorie Bread VS Boiled Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Rye Reduced-calorie Bread versus 100 g of Boiled Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Rye Reduced-calorie Bread vs Boiled Potato Skin:
- 100 grams of Rye Reduced-calorie Bread have 11.5 times more Vitamin B1, 6.7 times more Vitamin B2, 2.1 times more Vitamin B3 and 5.8 times more Vitamin B9 than Boiled Potato Skin.
- While 100 g of Boiled Potato Skin no Salt contain 3.1 times more Vitamin B6 and 13 times more Vitamin C than Rye Reduced-calorie Bread.
- Both Rye Reduced-calorie Bread and Boiled Potato Skin provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Rye Reduced-calorie Bread have insufficient amounts of Vitamin C
- Both Rye Reduced-calorie Bread as well as Boiled Potato Skin no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Rye Reduced-calorie Bread vs Boiled Potato Skin:
- 100 grams of Rye Reduced-calorie Bread have 1.7 times more Calcium, 1.4 times more Phosphorus, 93 times more Selenium, 36.6 times more Sodium and 1.5 times more Zinc than Boiled Potato Skin.
- While 100 g of Boiled Potato Skin no Salt contain 6.6 times more Copper, 2 times more Iron, 1.4 times more Magnesium, 3 times more Manganese, 4.2 times more Potassium and 1.7 times more Water than Rye Reduced-calorie Bread.
- 100 grams of Boiled Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Rye Reduced-calorie Bread have 2.6 times more Energy, 29 times more Fat, 4.1 times more Omega 3, 22.2 times more Omega 6, 2.4 times more Carbohydrate, 3.6 times more Fiber and 3.2 times more Protein than Boiled Potato Skin.
- 100 grams of Boiled Potato Skin provide inadequate amounts of Omega 3 and Omega 6