Nutrient Comparison: Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice 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 Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain 2 times more Vitamin B1, 4.9 times more Vitamin B3, 8.8 times more Vitamin B6 and 3.1 times more Vitamin B9 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Baked Potato Skin provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have insufficient amounts of Vitamin B9
Comparing minerals per 100 grams for Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Baked Potato Skin:
- 100 grams of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 42.4 times more Sodium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 9.4 times more Copper, 12.6 times more Iron, 2.9 times more Magnesium, 2.1 times more Manganese, 1.8 times more Phosphorus and 6.7 times more Potassium than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Baked Potato Skin contain similar levels of Calcium and Zinc per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 2.3 times more Energy, 154.1 times more Fat, 219.7 times more Saturated Fat, 3.4 times more Omega 3, 41.5 times more Omega 6, 1.7 times more Carbohydrate and 2.8 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.6 times more Fiber and 1.7 times more Protein than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6