Nutrient Comparison: Baked Potato Skin VS Leavening agents, cream of tartar per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Leavening agents, cream of tartar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Leavening agents, cream of tartar:
- 100 grams of Baked Potato Skin have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Leavening agents, cream of tartar.
- 100 grams of Leavening agents, cream of tartar have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Baked Potato Skin as well as Leavening agents, cream of tartar 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 Leavening agents, cream of tartar:
- 100 grams of Baked Potato Skin have 4.3 times more Calcium, 4.2 times more Copper, 1.9 times more Iron, 21.5 times more Magnesium, 3 times more Manganese and 20.2 times more Phosphorus than Leavening agents, cream of tartar.
- While 100 g of Leavening agents, cream of tartar contain 28.8 times more Potassium and 2.5 times more Sodium than Baked Potato Skin.
- Both Baked Potato Skin and Leavening agents, cream of tartar contain similar levels of Zinc per 100 grams.
- 100 grams of Leavening agents, cream of tartar lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Baked Potato Skin as well as Leavening agents, cream of tartar lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 39.5 times more Fiber and more Protein than Leavening agents, cream of tartar.
- While 100 g of Leavening agents, cream of tartar contain 1.3 times more Energy and 1.3 times more Carbohydrate than Baked Potato Skin.
- 100 grams of Leavening agents, cream of tartar provide inadequate amounts of Fiber and Protein
- Both Baked Potato Skin as well as Leavening agents, cream of tartar provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.