Nutrient Comparison: Split Green Peas VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Split Green Peas 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 Split Green Peas vs Baked Potato Skin:
- 100 grams of Split Green Peas have 5.9 times more Vitamin B1, 2.3 times more Vitamin B2 and 9.4 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 4.4 times more Vitamin B6, 1.5 times more Vitamin B9 and 7.5 times more Vitamin C than Raw Split Green Peas.
- Both Split Green Peas and Baked Potato Skin provide similar amounts of Vitamin B3 and Vitamin B5 per 100 grams.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin K
- Both Raw Split Green Peas as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Split Green Peas vs Baked Potato Skin:
- 100 grams of Split Green Peas have 1.4 times more Calcium, 1.5 times more Magnesium, 1.9 times more Manganese, 3.3 times more Phosphorus, 1.5 times more Potassium, 15.3 times more Selenium and 7.1 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Iron than Raw Split Green Peas.
- Both Split Green Peas and Baked Potato Skin contain similar levels of Copper per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Split Green Peas have 1.8 times more Energy, 38.9 times more Fat, 16.3 times more Omega 3, 26.8 times more Omega 6, 1.3 times more Carbohydrate, 2.2 times more Sugars, 2.8 times more Fiber and 5.4 times more Protein than Baked Potato Skin.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6