Nutrient Comparison: Baked Potato Skin VS Cornsalad per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Cornsalad to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Cornsalad:
- 100 grams of Baked Potato Skin have 1.7 times more Vitamin B1, 1.2 times more Vitamin B2, 7.4 times more Vitamin B3, 20.4 times more Vitamin B5, 2.2 times more Vitamin B6 and 1.6 times more Vitamin B9 than Cornsalad.
- While 100 g of Raw Cornsalad contain 355 times more Vitamin A and 2.8 times more Vitamin C than Baked Potato Skin.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A
- 100 grams of Cornsalad have insufficient amounts of Vitamin B5
- Both Baked Potato Skin as well as Raw Cornsalad have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Cornsalad:
- 100 grams of Baked Potato Skin have 6.1 times more Copper, 3.2 times more Iron, 3.3 times more Magnesium, 1.7 times more Manganese, 1.9 times more Phosphorus and 1.2 times more Potassium than Cornsalad.
- While 100 g of Raw Cornsalad contain 2 times more Water than Baked Potato Skin.
- Both Baked Potato Skin and Cornsalad contain similar levels of Calcium and Zinc per 100 grams.
- Both Baked Potato Skin as well as Raw Cornsalad lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 9.4 times more Energy, 12.8 times more Carbohydrate and 2.1 times more Protein than Cornsalad.
- 100 grams of Cornsalad provide inadequate amounts of Energy