Nutrient Comparison: Baked Potato Skin VS Whole Soft Wheat Flour per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Whole Soft Wheat Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Whole Soft Wheat Flour:
- 100 grams of Baked Potato Skin have 3.2 times more Vitamin B6 and more Vitamin C than Whole Soft Wheat Flour.
- While 100 g of Soft Wheat Whole Grain Flour contain 2.4 times more Vitamin B1, 1.8 times more Vitamin B2, 1.7 times more Vitamin B3, 1.3 times more Vitamin B9 and 13.3 times more Vitamin E than Baked Potato Skin.
- Both Baked Potato Skin and Whole Soft Wheat Flour provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- 100 grams of Whole Soft Wheat Flour have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin A, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Whole Soft Wheat Flour:
- 100 grams of Baked Potato Skin have 1.7 times more Copper, 1.9 times more Iron and 1.5 times more Potassium than Whole Soft Wheat Flour.
- While 100 g of Soft Wheat Whole Grain Flour contain 2.7 times more Magnesium, 5.5 times more Manganese, 3.2 times more Phosphorus, 18.1 times more Selenium and 6 times more Zinc than Baked Potato Skin.
- Both Baked Potato Skin and Whole Soft Wheat Flour contain similar levels of Calcium per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 g of Soft Wheat Whole Grain Flour contain 1.7 times more Energy, 19.5 times more Fat, 1.6 times more Carbohydrate, 1.7 times more Fiber and 2.2 times more Protein than Baked Potato Skin.