Nutrient Comparison: Peanut Butter VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Peanut Butter 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 Peanut Butter vs Baked Potato Skin:
- 100 grams of Peanut Butter have 4.3 times more Vitamin B3, 1.2 times more Vitamin B5, 1.6 times more Vitamin B9 and 148.5 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain more Vitamin C than Smooth Peanut Butter.
- Both Peanut Butter and Baked Potato Skin provide similar amounts of Vitamin B1, Vitamin B2 and Vitamin B6 per 100 grams.
- 100 grams of Peanut Butter have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Smooth Peanut Butter as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Peanut Butter vs Baked Potato Skin:
- 100 grams of Peanut Butter have 1.6 times more Calcium, 4.2 times more Magnesium, 2.2 times more Manganese, 3.3 times more Phosphorus, 57.7 times more Selenium, 22.7 times more Sodium and 5.4 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.4 times more Copper and 3.3 times more Iron than Smooth Peanut Butter.
- Both Peanut Butter and Baked Potato Skin contain similar levels of Potassium per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Peanut Butter have 3 times more Energy, 495.4 times more Fat, 366.1 times more Saturated Fat, 3.9 times more Omega 3, 352.5 times more Omega 6, 4.6 times more Sugars and 5.1 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.9 times more Carbohydrate and 1.4 times more Fiber than Smooth Peanut Butter.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6