Nutrient Comparison: Pie, apple, commercially prepared, unenriched flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Pie, apple, commercially prepared, unenriched flour 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 Pie, apple, commercially prepared, unenriched flour vs Baked Potato Skin:
- 100 grams of Pie, apple, commercially prepared, unenriched flour have 29 times more Vitamin A and 1.5 times more Vitamin B2 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.7 times more Vitamin B3, 7.2 times more Vitamin B5, 16.2 times more Vitamin B6, 5.5 times more Vitamin B9 and 4.2 times more Vitamin C than Pie, apple, commercially prepared, unenriched flour.
- Both Pie, apple, commercially prepared, unenriched flour and Baked Potato Skin provide similar amounts of Vitamin B1 per 100 grams.
- 100 grams of Pie, apple, commercially prepared, unenriched flour have insufficient amounts of Vitamin B9
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Pie, apple, commercially prepared, unenriched flour as well as Baked Potato Skin have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Pie, apple, commercially prepared, unenriched flour vs Baked Potato Skin:
- 100 grams of Pie, apple, commercially prepared, unenriched flour have 12.7 times more Sodium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.1 times more Calcium, 17.8 times more Copper, 5.8 times more Iron, 6.1 times more Magnesium, 3.4 times more Manganese, 4.2 times more Phosphorus, 8.8 times more Potassium and 3.1 times more Zinc than Pie, apple, commercially prepared, unenriched flour.
- 100 grams of Pie, apple, commercially prepared, unenriched flour lack sufficient amounts of Calcium, Magnesium, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pie, apple, commercially prepared, unenriched flour have 110 times more Fat, 146 times more Saturated Fat, 12.3 times more Omega 3 and 64.6 times more Omega 6 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.4 times more Carbohydrate, 4.9 times more Fiber and 2.3 times more Protein than Pie, apple, commercially prepared, unenriched flour.
- Both Pie, apple, commercially prepared, unenriched flour and Baked Potato Skin offer comparable quantities of Energy per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6