Nutrient Comparison: Cassava VS Baked Potato Skin with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Baked Potato Skin with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Baked Potato Skin with Salt:
- 100 grams of Cassava have 1.2 times more Vitamin B9 and 1.5 times more Vitamin C than Baked Potato Skin with Salt.
- While 100 g of Baked Potatoes Skin with Salt contain 1.4 times more Vitamin B1, 2.2 times more Vitamin B2, 3.6 times more Vitamin B3, 8 times more Vitamin B5 and 7 times more Vitamin B6 than Raw Cassava.
- Both Raw Cassava as well as Baked Potatoes Skin with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Cassava vs Baked Potato Skin with Salt:
- 100 g of Baked Potatoes Skin with Salt contain 2.1 times more Calcium, 8.2 times more Copper, 26.1 times more Iron, 2 times more Magnesium, 1.6 times more Manganese, 3.7 times more Phosphorus, 2.1 times more Potassium, 18.4 times more Sodium and 1.4 times more Zinc than Raw Cassava.
- 100 grams of Cassava lack sufficient amounts of Calcium
- Both Raw Cassava as well as Baked Potatoes Skin with Salt lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have 1.2 times more Sugars than Baked Potato Skin with Salt.
- While 100 g of Baked Potatoes Skin with Salt contain 4.4 times more Fiber and 3.2 times more Protein than Raw Cassava.
- Both Cassava and Baked Potato Skin with Salt offer comparable quantities of Energy and Carbohydrate per 100 grams.
- Both Raw Cassava as well as Baked Potatoes Skin with Salt provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.