Nutrient Comparison: Baked Potato Skin VS Bread, white, commercially prepared, toasted, low sodium no salt per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Bread, white, commercially prepared, toasted, low sodium no salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Bread, white, commercially prepared, toasted, low sodium no salt:
- 100 grams of Baked Potato Skin have 3.1 times more Vitamin B5, 9.7 times more Vitamin B6 and more Vitamin C than Bread, white, commercially prepared, toasted, low sodium no salt.
- While 100 g of Bread, white, commercially prepared, toasted, low sodium no salt contain 3.4 times more Vitamin B1, 3.2 times more Vitamin B2, 1.3 times more Vitamin B3 and 4.3 times more Vitamin B9 than Baked Potato Skin.
- 100 grams of Bread, white, commercially prepared, toasted, low sodium no salt have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Bread, white, commercially prepared, toasted, low sodium no salt have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Bread, white, commercially prepared, toasted, low sodium no salt:
- 100 grams of Baked Potato Skin have 5.9 times more Copper, 2.1 times more Iron, 1.7 times more Magnesium, 1.5 times more Manganese and 4.4 times more Potassium than Bread, white, commercially prepared, toasted, low sodium no salt.
- While 100 g of Bread, white, commercially prepared, toasted, low sodium no salt contain 3.5 times more Calcium, 17.9 times more Sodium and 1.4 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Bread, white, commercially prepared, toasted, low sodium no salt contain similar levels of Phosphorus per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Bread, white, commercially prepared, toasted, low sodium no salt contain 1.5 times more Energy, 40 times more Fat, 34.3 times more Saturated Fat, 3.9 times more Omega 3, 24.3 times more Omega 6 and 2.1 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and Bread, white, commercially prepared, toasted, low sodium no salt offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6