Nutrient Comparison: Baked Potato Skin VS Hungarian Peppers per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Hungarian Peppers to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Hungarian Peppers:
- 100 grams of Baked Potato Skin have 1.5 times more Vitamin B1, 1.9 times more Vitamin B2, 2.8 times more Vitamin B3 and 4.2 times more Vitamin B5 than Hungarian Peppers.
- While 100 g of Raw Hungarian Peppers contain 41 times more Vitamin A, 2.4 times more Vitamin B9, 6.9 times more Vitamin C, 12 times more Vitamin E and 5.8 times more Vitamin K than Baked Potato Skin.
- Both Baked Potato Skin and Hungarian Peppers provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Baked Potato Skin as well as Raw Hungarian Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Hungarian Peppers:
- 100 grams of Baked Potato Skin have 2.8 times more Calcium, 7.1 times more Copper, 15.3 times more Iron, 2.7 times more Magnesium, 3 times more Manganese, 3.5 times more Phosphorus, 2.8 times more Potassium and 1.6 times more Zinc than Hungarian Peppers.
- While 100 g of Raw Hungarian Peppers contain 1.9 times more Water than Baked Potato Skin.
- 100 grams of Hungarian Peppers lack sufficient amounts of Calcium
- Both Baked Potato Skin as well as Raw Hungarian Peppers lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 6.8 times more Energy, 6.9 times more Carbohydrate, 7.9 times more Fiber and 5.4 times more Protein than Hungarian Peppers.
- While 100 g of Raw Hungarian Peppers contain 2.5 times more Sugars than Baked Potato Skin.
- 100 grams of Hungarian Peppers provide inadequate amounts of Energy and Protein
- Both Baked Potato Skin as well as Raw Hungarian Peppers provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.