Nutrient Comparison: Baked Potato Skin VS Granny Smith Apples per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Granny Smith Apples to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Granny Smith Apples:
- 100 grams of Baked Potato Skin have 6.4 times more Vitamin B1, 4.2 times more Vitamin B2, 24.3 times more Vitamin B3, 15.3 times more Vitamin B5, 16.6 times more Vitamin B6 and 7.3 times more Vitamin B9 than Granny Smith Apples.
- While 100 g of Raw Granny Smith Apples with skin contain 1.9 times more Vitamin K than Baked Potato Skin.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin K
- 100 grams of Granny Smith Apples have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Baked Potato Skin as well as Raw Granny Smith Apples with skin have insufficient amounts of Vitamin A and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Granny Smith Apples:
- 100 grams of Baked Potato Skin have 6.8 times more Calcium, 26.4 times more Copper, 46.9 times more Iron, 8.6 times more Magnesium, 14 times more Manganese, 8.4 times more Phosphorus, 4.8 times more Potassium and 12.3 times more Zinc than Granny Smith Apples.
- While 100 g of Raw Granny Smith Apples with skin contain 1.8 times more Water than Baked Potato Skin.
- 100 grams of Granny Smith Apples lack sufficient amounts of Calcium, Iron, Magnesium, Manganese, Phosphorus and Zinc
- Both Baked Potato Skin as well as Raw Granny Smith Apples with skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 3.4 times more Energy, 3.4 times more Carbohydrate, 2.8 times more Fiber and 9.8 times more Protein than Granny Smith Apples.
- While 100 g of Raw Granny Smith Apples with skin contain 6.9 times more Sugars than Baked Potato Skin.
- 100 grams of Granny Smith Apples provide inadequate amounts of Protein