Nutrient Comparison: Florida Oranges VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Florida Oranges 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 Florida Oranges vs Baked Potato Skin:
- 100 grams of Florida Oranges have 3.3 times more Vitamin C than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.7 times more Vitamin B2, 7.7 times more Vitamin B3, 3.4 times more Vitamin B5, 12 times more Vitamin B6 and 1.3 times more Vitamin B9 than Raw Florida Oranges.
- Both Florida Oranges and Baked Potato Skin provide similar amounts of Vitamin B1 per 100 grams.
- Both Raw Florida Oranges as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Florida Oranges vs Baked Potato Skin:
- 100 grams of Florida Oranges have 1.3 times more Calcium and 1.8 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 20.9 times more Copper, 78.2 times more Iron, 4.3 times more Magnesium, 25.7 times more Manganese, 8.4 times more Phosphorus, 3.4 times more Potassium and 6.1 times more Zinc than Raw Florida Oranges.
- 100 grams of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus and Zinc
- Both Raw Florida Oranges as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Florida Oranges have 6.5 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 4.3 times more Energy, 4 times more Carbohydrate, 3.3 times more Fiber and 6.1 times more Protein than Raw Florida Oranges.
- 100 grams of Florida Oranges provide inadequate amounts of Energy and Protein
- Both Raw Florida Oranges as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.