Nutrient Comparison: Baked Potato Skin VS Soy Flour, defatted per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Soy Flour, defatted to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Soy Flour, defatted:
- 100 grams of Baked Potato Skin have more Vitamin C than Soy Flour, defatted.
- While 100 g of Soy flour, defatted contain 5.7 times more Vitamin B1, 2.4 times more Vitamin B2, 2.3 times more Vitamin B5, 13.9 times more Vitamin B9 and 2.4 times more Vitamin K than Baked Potato Skin.
- Both Baked Potato Skin and Soy Flour, defatted provide similar amounts of Vitamin B3 and Vitamin B6 per 100 grams.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin K
- 100 grams of Soy Flour, defatted have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Soy flour, defatted have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Soy Flour, defatted:
- 100 g of Soy flour, defatted contain 7.1 times more Calcium, 5 times more Copper, 1.3 times more Iron, 6.7 times more Magnesium, 4.9 times more Manganese, 6.7 times more Phosphorus, 4.2 times more Potassium, 2.4 times more Selenium and 5 times more Zinc than Baked Potato Skin.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 1.4 times more Carbohydrate than Soy Flour, defatted.
- While 100 g of Soy flour, defatted contain 1.7 times more Energy, 6.3 times more Omega 3, 14.7 times more Omega 6, 11.7 times more Sugars, 2.2 times more Fiber and 12 times more Protein than Baked Potato Skin.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6