Nutrient Comparison: Baked Potato Skin VS Raw Tahini per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Raw Tahini to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Raw Tahini:
- 100 grams of Baked Potato Skin have 1.2 times more Vitamin B5, 4.1 times more Vitamin B6 and more Vitamin C than Raw Tahini.
- While 100 g of Sesame Butter from Hulled Raw Kernels contain 13 times more Vitamin B1, 1.8 times more Vitamin B3 and 4.5 times more Vitamin B9 than Baked Potato Skin.
- Both Baked Potato Skin and Raw Tahini provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Raw Tahini have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Sesame Butter from Hulled Raw Kernels have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Raw Tahini:
- 100 grams of Baked Potato Skin have 1.2 times more Potassium than Raw Tahini.
- While 100 g of Sesame Butter from Hulled Raw Kernels contain 4.1 times more Calcium, 1.8 times more Copper, 8.2 times more Magnesium, 2.4 times more Manganese, 7.8 times more Phosphorus and 21.3 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Raw Tahini contain similar levels of Iron per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 2.6 times more Carbohydrate than Raw Tahini.
- While 100 g of Sesame Butter from Hulled Raw Kernels contain 3.1 times more Energy, 564.4 times more Fat, 304 times more Saturated Fat, 42.7 times more Omega 3, 758.9 times more Omega 6 and 4.2 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and Raw Tahini offer comparable quantities of Fiber per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6