Nutrient Comparison: Bread, whole-wheat, prepared from recipe, toasted VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Bread, whole-wheat, prepared from recipe, toasted 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 Bread, whole-wheat, prepared from recipe, toasted vs Baked Potato Skin:
- 100 grams of Bread, whole-wheat, prepared from recipe, toasted have 2.2 times more Vitamin B1, 2.1 times more Vitamin B2, 1.3 times more Vitamin B3, 3 times more Vitamin B9, 21 times more Vitamin E and 6.1 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.5 times more Vitamin B5, 3.1 times more Vitamin B6 and more Vitamin C than Bread, whole-wheat, prepared from recipe, toasted.
- 100 grams of Bread, whole-wheat, prepared from recipe, toasted have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Bread, whole-wheat, prepared from recipe, toasted as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Bread, whole-wheat, prepared from recipe, toasted vs Baked Potato Skin:
- 100 grams of Bread, whole-wheat, prepared from recipe, toasted have 2.1 times more Magnesium, 3.4 times more Manganese, 2 times more Phosphorus, 60.7 times more Selenium, 18.1 times more Sodium and 3.4 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.9 times more Copper, 2.1 times more Iron and 1.7 times more Potassium than Bread, whole-wheat, prepared from recipe, toasted.
- Both Bread, whole-wheat, prepared from recipe, toasted and Baked Potato Skin contain similar levels of Calcium per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Bread, whole-wheat, prepared from recipe, toasted have 1.5 times more Energy, 59 times more Fat, 33.6 times more Saturated Fat, 34.9 times more Omega 3, 90 times more Omega 6, 1.2 times more Carbohydrate, 3 times more Sugars and 2.1 times more Protein than Baked Potato Skin.
- Both Bread, whole-wheat, prepared from recipe, toasted and Baked Potato Skin offer comparable quantities of Fiber per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6