Nutrient Comparison: Baked Potato Skin VS Chicory Roots per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Chicory Roots to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Chicory Roots:
- 100 grams of Baked Potato Skin have 3.1 times more Vitamin B1, 3.5 times more Vitamin B2, 7.7 times more Vitamin B3, 2.7 times more Vitamin B5, 2.5 times more Vitamin B6 and 2.7 times more Vitamin C than Chicory Roots.
- Both Baked Potato Skin and Chicory Roots provide similar amounts of Vitamin B9 per 100 grams.
- Both Baked Potato Skin as well as Raw Chicory Roots have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Chicory Roots:
- 100 grams of Baked Potato Skin have 10.6 times more Copper, 8.8 times more Iron, 2 times more Magnesium, 2.6 times more Manganese, 1.7 times more Phosphorus, 2 times more Potassium and 1.5 times more Zinc than Chicory Roots.
- While 100 g of Raw Chicory Roots contain 2.4 times more Sodium and 1.7 times more Water than Baked Potato Skin.
- Both Baked Potato Skin and Chicory Roots contain similar levels of Calcium per 100 grams.
- Both Baked Potato Skin as well as Raw Chicory Roots lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 2.8 times more Energy, 2.6 times more Carbohydrate, 5.3 times more Fiber and 3.1 times more Protein than Chicory Roots.
- While 100 g of Raw Chicory Roots contain 6.2 times more Sugars than Baked Potato Skin.
- Both Baked Potato Skin as well as Raw Chicory Roots provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.