Nutrient Comparison: Baked Potato Skin VS Baking Chocolate Mexican Squares per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Baking Chocolate Mexican Squares to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Baking Chocolate Mexican Squares:
- 100 grams of Baked Potato Skin have 2.1 times more Vitamin B1, 1.7 times more Vitamin B3, 4.8 times more Vitamin B5, 18.1 times more Vitamin B6, 4.4 times more Vitamin B9 and 135 times more Vitamin C than Baking Chocolate Mexican Squares.
- While 100 g of Baking chocolate, mexican, squares contain 9 times more Vitamin E than Baked Potato Skin.
- Both Baked Potato Skin and Baking Chocolate Mexican Squares provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- 100 grams of Baking Chocolate Mexican Squares have insufficient amounts of Vitamin B9 and Vitamin C
- Both Baked Potato Skin as well as Baking chocolate, mexican, squares have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Baking Chocolate Mexican Squares:
- 100 grams of Baked Potato Skin have 1.2 times more Copper, 3.2 times more Iron, 1.4 times more Manganese and 1.4 times more Potassium than Baking Chocolate Mexican Squares.
- While 100 g of Baking chocolate, mexican, squares contain 2.2 times more Magnesium, 1.4 times more Phosphorus, 2.6 times more Selenium and 2.6 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Baking Chocolate Mexican Squares contain similar levels of Calcium per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 2 times more Fiber than Baking Chocolate Mexican Squares.
- While 100 g of Baking chocolate, mexican, squares contain 2.2 times more Energy, 155.9 times more Fat, 331 times more Saturated Fat, 7.2 times more Omega 3, 29.4 times more Omega 6, 1.7 times more Carbohydrate and 49.6 times more Sugars than Baked Potato Skin.
- Both Baked Potato Skin and Baking Chocolate Mexican Squares offer comparable quantities of Protein per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6