Nutrient Comparison: Baked Potato Skin VS Tortillas, ready-to-bake or -fry, flour, without added calcium per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Tortillas, ready-to-bake or -fry, flour, without added calcium to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Tortillas, ready-to-bake or -fry, flour, without added calcium:
- 100 grams of Baked Potato Skin have 1.5 times more Vitamin B5, 12.3 times more Vitamin B6 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, without added calcium.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, without added calcium contain 4.4 times more Vitamin B1, 2.8 times more Vitamin B2 and 5.6 times more Vitamin B9 than Baked Potato Skin.
- Both Baked Potato Skin and Tortillas, ready-to-bake or -fry, flour, without added calcium provide similar amounts of Vitamin B3 per 100 grams.
- 100 grams of Tortillas, ready-to-bake or -fry, flour, without added calcium have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Tortillas, ready-to-bake or -fry, flour, without added calcium have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Tortillas, ready-to-bake or -fry, flour, without added calcium:
- 100 grams of Baked Potato Skin have 3.1 times more Copper, 2.1 times more Iron, 1.7 times more Magnesium, 1.3 times more Manganese and 4.4 times more Potassium than Tortillas, ready-to-bake or -fry, flour, without added calcium.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, without added calcium contain 33.4 times more Selenium, 22.8 times more Sodium and 1.4 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Tortillas, ready-to-bake or -fry, flour, without added calcium contain similar levels of Calcium and Phosphorus per 100 grams.
- 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 2.4 times more Fiber than Tortillas, ready-to-bake or -fry, flour, without added calcium.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, without added calcium contain 1.6 times more Energy, 71 times more Fat, 67.1 times more Saturated Fat, 5.4 times more Omega 3, 31.5 times more Omega 6 and 2 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and Tortillas, ready-to-bake or -fry, flour, without added calcium offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6