Nutrient Comparison: Fried O'brien Potatoes VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Fried O'brien Potatoes versus 100 g of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Fried O'brien Potatoes vs Baked Potato Skin:
- 100 grams of Fried O'brien Potatoes have 1.3 times more Vitamin B2 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.3 times more Vitamin B1, 2.1 times more Vitamin B3, 1.6 times more Vitamin B6, 1.8 times more Vitamin B9 and 1.3 times more Vitamin C than Prepared Frozen O'brien Potatoes.
- Both Fried O'brien Potatoes and Baked Potato Skin provide similar amounts of Vitamin B5 per 100 grams.
- Both Prepared Frozen O'brien Potatoes as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Fried O'brien Potatoes vs Baked Potato Skin:
- 100 grams of Fried O'brien Potatoes have 1.7 times more Selenium and 2 times more Sodium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.7 times more Calcium, 3.4 times more Copper, 7.3 times more Iron, 1.3 times more Magnesium and 2.7 times more Manganese than Prepared Frozen O'brien Potatoes.
- Both Fried O'brien Potatoes and Baked Potato Skin contain similar levels of Phosphorus, Potassium and Zinc per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Fried O'brien Potatoes have 132.1 times more Fat, 127.4 times more Saturated Fat, 22.1 times more Omega 3 and 101.6 times more Omega 6 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.1 times more Carbohydrate, 4.6 times more Fiber and 1.9 times more Protein than Prepared Frozen O'brien Potatoes.
- Both Fried O'brien Potatoes and Baked Potato Skin offer comparable quantities of Energy per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6