Nutrient Comparison: Baked Potato Skin VS Grape juice, canned or bottled, unsweetened, with added ascorbic acid per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Grape juice, canned or bottled, unsweetened, with added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Grape juice, canned or bottled, unsweetened, with added ascorbic acid:
- 100 grams of Baked Potato Skin have 7.2 times more Vitamin B1, 7.1 times more Vitamin B2, 23 times more Vitamin B3, 17.9 times more Vitamin B5, 19.2 times more Vitamin B6 and more Vitamin B9 than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- While 100 g of Grape juice, canned or bottled, unsweetened, with added ascorbic acid contain 1.9 times more Vitamin C than Baked Potato Skin.
- 100 grams of Grape juice, canned or bottled, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Baked Potato Skin as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Grape juice, canned or bottled, unsweetened, with added ascorbic acid:
- 100 grams of Baked Potato Skin have 3.1 times more Calcium, 45.4 times more Copper, 28.2 times more Iron, 4.3 times more Magnesium, 2.6 times more Manganese, 7.2 times more Phosphorus, 5.5 times more Potassium and 7 times more Zinc than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- While 100 g of Grape juice, canned or bottled, unsweetened, with added ascorbic acid contain 1.8 times more Water than Baked Potato Skin.
- 100 grams of Grape juice, canned or bottled, unsweetened, with added ascorbic acid lack sufficient amounts of Calcium, Copper and Zinc
- Both Baked Potato Skin as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 3.3 times more Energy, 3.1 times more Carbohydrate, 39.5 times more Fiber and 11.6 times more Protein than Grape juice, canned or bottled, unsweetened, with added ascorbic acid.
- While 100 g of Grape juice, canned or bottled, unsweetened, with added ascorbic acid contain 10.1 times more Sugars than Baked Potato Skin.
- 100 grams of Grape juice, canned or bottled, unsweetened, with added ascorbic acid provide inadequate amounts of Fiber and Protein
- Both Baked Potato Skin as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.