Nutrient Comparison: Dried Pasilla Peppers VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Dried Pasilla Peppers 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 Dried Pasilla Peppers vs Baked Potato Skin:
- 100 grams of Dried Pasilla Peppers have 1788 times more Vitamin A, 1.4 times more Vitamin B1, 30.2 times more Vitamin B2, 2.3 times more Vitamin B3, 1.9 times more Vitamin B5, 6.9 times more Vitamin B6 and 7.7 times more Vitamin B9 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.1 times more Vitamin C than Dried Pasilla Peppers.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Dried Pasilla Peppers as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Dried Pasilla Peppers vs Baked Potato Skin:
- 100 grams of Dried Pasilla Peppers have 2.9 times more Calcium, 1.4 times more Iron, 3 times more Magnesium, 2.6 times more Manganese, 2.6 times more Phosphorus, 3.9 times more Potassium, 4.6 times more Selenium, 4.2 times more Sodium and 2.9 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.9 times more Copper than Dried Pasilla Peppers.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Pasilla Peppers have 1.7 times more Energy, 158.5 times more Fat, 3.4 times more Fiber and 2.9 times more Protein than Baked Potato Skin.
- Both Dried Pasilla Peppers and Baked Potato Skin offer comparable quantities of Carbohydrate per 100 grams.