Nutrient Comparison: Pear nectar, canned, with added ascorbic acid VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Pear nectar, canned, with added ascorbic acid 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 Pear nectar, canned, with added ascorbic acid vs Baked Potato Skin:
- 100 grams of Pear nectar, canned, with added ascorbic acid have 2 times more Vitamin C than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 61 times more Vitamin B1, 8.2 times more Vitamin B2, 23.9 times more Vitamin B3, 39 times more Vitamin B5, 43.9 times more Vitamin B6 and 22 times more Vitamin B9 than Pear nectar, canned, with added ascorbic acid.
- 100 grams of Pear nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Pear nectar, canned, with added ascorbic acid 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 Pear nectar, canned, with added ascorbic acid vs Baked Potato Skin:
- 100 grams of Pear nectar, canned, with added ascorbic acid have 1.8 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 6.8 times more Calcium, 12.2 times more Copper, 27.1 times more Iron, 14.3 times more Magnesium, 20.5 times more Manganese, 33.7 times more Phosphorus, 44.1 times more Potassium and 7 times more Zinc than Pear nectar, canned, with added ascorbic acid.
- 100 grams of Pear nectar, canned, with added ascorbic acid lack sufficient amounts of Calcium, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Pear nectar, canned, with added ascorbic acid as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pear nectar, canned, with added ascorbic acid have 10.8 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.3 times more Energy, 2.9 times more Carbohydrate, 13.2 times more Fiber and 39 times more Protein than Pear nectar, canned, with added ascorbic acid.
- 100 grams of Pear nectar, canned, with added ascorbic acid provide inadequate amounts of Fiber and Protein
- Both Pear nectar, canned, with added ascorbic acid as well as Baked Potato Skin provide inadequate amounts of Omega 6 in 100 grams.