Nutrient Comparison: Baked Potato Skin with Salt VS Cassava per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin with Salt versus 100 g of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin with Salt vs Cassava:
- 100 grams of Baked Potato Skin with Salt have 1.4 times more Vitamin B1, 2.2 times more Vitamin B2, 3.6 times more Vitamin B3, 8 times more Vitamin B5 and 7 times more Vitamin B6 than Cassava.
- While 100 g of Raw Cassava contain 1.5 times more Vitamin C than Baked Potatoes Skin with Salt.
- Both Baked Potato Skin with Salt and Cassava provide similar amounts of Vitamin B9 per 100 grams.
- Both Baked Potatoes Skin with Salt as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin with Salt vs Cassava:
- 100 grams of Baked Potato Skin with Salt have 2.1 times more Calcium, 8.2 times more Copper, 26.1 times more Iron, 2 times more Magnesium, 1.6 times more Manganese, 3.7 times more Phosphorus, 2.1 times more Potassium, 18.4 times more Sodium and 1.4 times more Zinc than Cassava.
- 100 grams of Cassava lack sufficient amounts of Calcium
- Both Baked Potatoes Skin with Salt as well as Raw Cassava lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin with Salt have 1.2 times more Energy, 1.2 times more Carbohydrate, 4.4 times more Fiber and 3.2 times more Protein than Cassava.
- Both Baked Potatoes Skin with Salt as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.