Nutrient Comparison: Baked Potato Skin VS Carob flour per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Carob flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Carob flour:
- 100 grams of Baked Potato Skin have 2.3 times more Vitamin B1, 1.6 times more Vitamin B3, 18.2 times more Vitamin B5, 1.7 times more Vitamin B6 and 67.5 times more Vitamin C than Carob flour.
- While 100 g of Carob flour contain 4.3 times more Vitamin B2, 1.3 times more Vitamin B9 and 15.8 times more Vitamin E than Baked Potato Skin.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- 100 grams of Carob flour have insufficient amounts of Vitamin B5 and Vitamin C
- Both Baked Potato Skin as well as Carob flour 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 Carob flour:
- 100 grams of Baked Potato Skin have 1.4 times more Copper, 2.4 times more Iron, 1.2 times more Manganese and 1.3 times more Phosphorus than Carob flour.
- While 100 g of Carob flour contain 10.2 times more Calcium, 1.3 times more Magnesium, 1.4 times more Potassium, 7.6 times more Selenium, 1.7 times more Sodium and 1.9 times more Zinc than Baked Potato Skin.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 g of Carob flour contain 1.9 times more Carbohydrate, 35.1 times more Sugars and 5 times more Fiber than Baked Potato Skin.
- Both Baked Potato Skin and Carob flour offer comparable quantities of Energy and Protein per 100 grams.
- Both Baked Potato Skin as well as Carob flour provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.