Nutrient Comparison: Baked Potato Skin VS Red Wine per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Red Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Red Wine:
- 100 grams of Baked Potato Skin have 24.4 times more Vitamin B1, 3.4 times more Vitamin B2, 13.7 times more Vitamin B3, 28.6 times more Vitamin B5, 10.8 times more Vitamin B6, 22 times more Vitamin B9 and more Vitamin C than Red Wine.
- 100 grams of Red Wine have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin C
- Both Baked Potato Skin as well as Red Table Wine 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 vs Red Wine:
- 100 grams of Baked Potato Skin have 4.3 times more Calcium, 74.3 times more Copper, 15.3 times more Iron, 3.6 times more Magnesium, 4.7 times more Manganese, 4.4 times more Phosphorus, 4.5 times more Potassium and 3.5 times more Zinc than Red Wine.
- While 100 g of Red Table Wine contain 1.8 times more Water than Baked Potato Skin.
- 100 grams of Red Wine lack sufficient amounts of Calcium, Copper and Zinc
- Both Baked Potato Skin as well as Red Table Wine lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 2.3 times more Energy, 17.6 times more Carbohydrate, more Fiber and 61.3 times more Protein than Red Wine.
- 100 grams of Red Wine provide inadequate amounts of Fiber and Protein
- Both Baked Potato Skin as well as Red Table Wine provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.