Nutrient Comparison: Baked Potato Skin VS Black Currants per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Black Currants to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Black Currants:
- 100 grams of Baked Potato Skin have 2.4 times more Vitamin B1, 2.1 times more Vitamin B2, 10.2 times more Vitamin B3, 2.2 times more Vitamin B5 and 9.3 times more Vitamin B6 than Black Currants.
- While 100 g of Raw European Black Currants contain 13.4 times more Vitamin C and 25 times more Vitamin E than Baked Potato Skin.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- 100 grams of Black Currants have insufficient amounts of Vitamin B3
- Both Baked Potato Skin as well as Raw European Black Currants have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Black Currants:
- 100 grams of Baked Potato Skin have 9.5 times more Copper, 4.6 times more Iron, 1.8 times more Magnesium, 2.4 times more Manganese, 1.7 times more Phosphorus, 1.8 times more Potassium and 1.8 times more Zinc than Black Currants.
- While 100 g of Raw European Black Currants contain 1.6 times more Calcium and 1.7 times more Water than Baked Potato Skin.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 3.1 times more Energy, 3 times more Carbohydrate and 3.1 times more Protein than Black Currants.
- While 100 g of Raw European Black Currants contain 7.2 times more Omega 3 than Baked Potato Skin.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3
- Both Baked Potato Skin as well as Raw European Black Currants provide inadequate amounts of Omega 6 in 100 grams.