Nutrient Comparison: Baked Potato Skin VS French Bread per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of French Bread to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs French Bread:
- 100 grams of Baked Potato Skin have 1.9 times more Vitamin B5, 5.7 times more Vitamin B6 and more Vitamin C than French Bread.
- While 100 g of French or Vienna Bread includes Sourdough contain 5.8 times more Vitamin B1, 4 times more Vitamin B2, 1.6 times more Vitamin B3 and 5.6 times more Vitamin B9 than Baked Potato Skin.
- 100 grams of French Bread have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as French or Vienna Bread includes Sourdough 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 French Bread:
- 100 grams of Baked Potato Skin have 5.4 times more Copper, 1.8 times more Iron, 1.3 times more Magnesium and 4.9 times more Potassium than French Bread.
- While 100 g of French or Vienna Bread includes Sourdough contain 1.5 times more Calcium, 40.9 times more Selenium, 28.7 times more Sodium and 2.1 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and French Bread contain similar levels of Manganese and Phosphorus 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 3.6 times more Fiber than French Bread.
- While 100 g of French or Vienna Bread includes Sourdough contain 1.4 times more Energy, 24.2 times more Fat, 6.4 times more Omega 3, 24.7 times more Omega 6, 3.3 times more Sugars and 2.5 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and French Bread offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6