Nutrient Comparison: Navel Oranges VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Navel 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 Navel Oranges vs Baked Potato Skin:
- 100 grams of Navel Oranges have 1.5 times more Vitamin B9 and 4.4 times more Vitamin C than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.8 times more Vitamin B1, 2.1 times more Vitamin B2, 7.2 times more Vitamin B3, 3.3 times more Vitamin B5 and 7.8 times more Vitamin B6 than Raw Navel Oranges.
- Both Raw Navel 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 Navel Oranges vs Baked Potato Skin:
- 100 grams of Navel 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, 54.2 times more Iron, 3.9 times more Magnesium, 21.2 times more Manganese, 4.4 times more Phosphorus, 3.5 times more Potassium and 6.1 times more Zinc than Raw Navel Oranges.
- 100 grams of Navel Oranges lack sufficient amounts of Iron, Manganese and Zinc
- Both Raw Navel 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 Navel Oranges have 6.1 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 4 times more Energy, 3.7 times more Carbohydrate, 3.6 times more Fiber and 4.7 times more Protein than Raw Navel Oranges.
- 100 grams of Navel Oranges provide inadequate amounts of Energy and Protein
- Both Raw Navel Oranges as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.