Nutrient Comparison: Black Currants VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Black Currants 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 Black Currants vs Baked Potato Skin:
- 100 grams of Black Currants have 13.4 times more Vitamin C and 25 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.4 times more Vitamin B1, 2.1 times more Vitamin B2, 10.2 times more Vitamin B3, 2.2 times more Vitamin B5 and 9.3 times more Vitamin B6 than Raw European Black Currants.
- 100 grams of Black Currants have insufficient amounts of Vitamin B3
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Raw European Black Currants as well as Baked Potato Skin have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Black Currants vs Baked Potato Skin:
- 100 grams of Black Currants have 1.6 times more Calcium and 1.7 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 9.5 times more Copper, 4.6 times more Iron, 1.8 times more Magnesium, 2.4 times more Manganese, 1.7 times more Phosphorus, 1.8 times more Potassium and 1.8 times more Zinc than Raw European Black Currants.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Black Currants have 7.2 times more Omega 3 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.1 times more Energy, 3 times more Carbohydrate and 3.1 times more Protein than Raw European Black Currants.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3
- Both Raw European Black Currants as well as Baked Potato Skin provide inadequate amounts of Omega 6 in 100 grams.