Nutrient Comparison: Baked Potato Skin VS Distilled Vinegar per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Distilled Vinegar to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Distilled Vinegar:
- 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 Distilled Vinegar.
- 100 grams of Distilled Vinegar 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 Distilled Vinegar 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 Distilled Vinegar:
- 100 grams of Baked Potato Skin have 5.7 times more Calcium, 136.2 times more Copper, 234.7 times more Iron, 43 times more Magnesium, 11.2 times more Manganese, 25.3 times more Phosphorus, 286.5 times more Potassium and 49 times more Zinc than Distilled Vinegar.
- While 100 g of Distilled Vinegar contain 2 times more Water than Baked Potato Skin.
- 100 grams of Distilled Vinegar lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Phosphorus, Potassium and Zinc
- Both Baked Potato Skin as well as Distilled Vinegar lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 11 times more Energy, 1151.5 times more Carbohydrate, more Fiber and more Protein than Distilled Vinegar.
- 100 grams of Distilled Vinegar provide inadequate amounts of Energy, Carbohydrate, Fiber and Protein
- Both Baked Potato Skin as well as Distilled Vinegar provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.