Nutrient Comparison: Plain Cashew Butter with Salt VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Plain Cashew Butter with Salt 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 Plain Cashew Butter with Salt vs Baked Potato Skin:
- 100 grams of Plain Cashew Butter with Salt have 1.3 times more Vitamin B1, 1.5 times more Vitamin B2, 2.5 times more Vitamin B9, 127 times more Vitamin E and 17.8 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.8 times more Vitamin B3, 3 times more Vitamin B6 and more Vitamin C than Plain Cashew Butter with Salt.
- 100 grams of Plain Cashew Butter with Salt have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Plain Cashew Butter with Salt as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Plain Cashew Butter with Salt vs Baked Potato Skin:
- 100 grams of Plain Cashew Butter with Salt have 1.8 times more Calcium, 2.2 times more Copper, 4.8 times more Magnesium, 3.8 times more Phosphorus, 13.3 times more Selenium, 14 times more Sodium and 9 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.4 times more Iron and 1.3 times more Potassium than Plain Cashew Butter with Salt.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Plain Cashew Butter with Salt have 3.1 times more Energy, 530.3 times more Fat, 407.9 times more Saturated Fat, 15.9 times more Omega 3, 412.5 times more Omega 6, 6.5 times more Sugars and 2.8 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Carbohydrate and 2.6 times more Fiber than Plain Cashew Butter with Salt.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6