Nutrient Comparison: George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry 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 George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry vs Baked Potato Skin:
- Both George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry and Baked Potato Skin have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry vs Baked Potato Skin:
- 100 grams of George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry have 80 times more Sodium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.8 times more Iron than George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry.
Comparison of macro-nutrients per 100 grams:
- 100 grams of George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry have 2 times more Energy, 51 times more Fat, 34.6 times more Saturated Fat, 23.3 times more Omega 6, 1.6 times more Carbohydrate and 3.1 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Fiber than George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 6
- Both George Weston Bakeries, Brownberry Sage and Onion Stuffing Mix, dry as well as Baked Potato Skin provide inadequate amounts of Omega 3 in 100 grams.