Nutrient Comparison: Dry Pasta VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Dry Pasta 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 Dry Pasta vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain 1.4 times more Vitamin B1, 1.8 times more Vitamin B2, 1.8 times more Vitamin B3, 2 times more Vitamin B5, 4.3 times more Vitamin B6 and more Vitamin C than Dry Unenriched Pasta.
- Both Dry Pasta and Baked Potato Skin provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Dry Pasta have insufficient amounts of Vitamin C
- Both Dry Unenriched Pasta 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 Dry Pasta vs Baked Potato Skin:
- 100 grams of Dry Pasta have 1.2 times more Magnesium, 1.5 times more Manganese, 1.9 times more Phosphorus, 90.3 times more Selenium and 2.9 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.6 times more Calcium, 2.8 times more Copper, 5.4 times more Iron and 2.6 times more Potassium than Dry Unenriched Pasta.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dry Pasta have 1.9 times more Energy, 16.9 times more Omega 6, 1.6 times more Carbohydrate, 1.9 times more Sugars and 3 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.5 times more Fiber than Dry Unenriched Pasta.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Dry Unenriched Pasta as well as Baked Potato Skin provide inadequate amounts of Omega 3 in 100 grams.