Nutrient Comparison: Yeast VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Yeast 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 Yeast vs Baked Potato Skin:
- 100 grams of Yeast have 90.1 times more Vitamin B1, 37.7 times more Vitamin B2, 13.1 times more Vitamin B3, 15.8 times more Vitamin B5, 2.4 times more Vitamin B6, 106.4 times more Vitamin B9 and more Vitamin B12 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 45 times more Vitamin C than Baker Yeast.
- 100 grams of Yeast have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin B12
- Both Baker Yeast as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Yeast vs Baked Potato Skin:
- 100 grams of Yeast have 1.3 times more Magnesium, 6.3 times more Phosphorus, 1.7 times more Potassium, 11.3 times more Selenium, 2.4 times more Sodium and 16.2 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.9 times more Copper, 3.2 times more Iron and 2 times more Manganese than Baker Yeast.
- Both Yeast and Baked Potato Skin contain similar levels of Calcium per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Yeast have 1.6 times more Energy, 76.1 times more Fat, 38.5 times more Saturated Fat, 3.4 times more Fiber and 9.4 times more Protein than Baked Potato Skin.
- Both Yeast and Baked Potato Skin offer comparable quantities of Carbohydrate per 100 grams.
- Both Baker Yeast as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.