Nutrient Comparison: Carob flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Carob flour 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 Carob flour vs Baked Potato Skin:
- 100 grams of Carob flour have 4.3 times more Vitamin B2, 1.3 times more Vitamin B9 and 15.8 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.3 times more Vitamin B1, 1.6 times more Vitamin B3, 18.2 times more Vitamin B5, 1.7 times more Vitamin B6 and 67.5 times more Vitamin C than Carob flour.
- 100 grams of Carob flour have insufficient amounts of Vitamin B5 and Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Carob flour 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 Carob flour vs Baked Potato Skin:
- 100 grams of Carob flour have 10.2 times more Calcium, 1.3 times more Magnesium, 1.4 times more Potassium, 7.6 times more Selenium, 1.7 times more Sodium and 1.9 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.4 times more Copper, 2.4 times more Iron and 1.3 times more Phosphorus than Carob flour.
- Both Carob flour and Baked Potato Skin contain similar levels of Manganese per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Carob flour have 1.9 times more Carbohydrate, 35.1 times more Sugars and 5 times more Fiber than Baked Potato Skin.
- Both Carob flour and Baked Potato Skin offer comparable quantities of Energy and Protein per 100 grams.
- Both Carob flour as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.