Nutrient Comparison: Potato Skin VS Cooked Frozen Brussels Sprouts with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Potato Skin versus 100 g of Cooked Frozen Brussels Sprouts with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Potato Skin vs Cooked Frozen Brussels Sprouts with Salt:
- 100 grams of Potato Skin have 1.9 times more Vitamin B3 than Cooked Frozen Brussels Sprouts with Salt.
- While 100 g of Boiled Frozen Brussels Sprouts, drained with Salt contain more Vitamin A, 4.9 times more Vitamin B1, 3 times more Vitamin B2, 5.9 times more Vitamin B9 and 4 times more Vitamin C than Raw Potato Skin.
- Both Potato Skin and Cooked Frozen Brussels Sprouts with Salt provide similar amounts of Vitamin B5 and Vitamin B6 per 100 grams.
- 100 grams of Potato Skin have insufficient amounts of Vitamin A and Vitamin B1
- Both Raw Potato Skin as well as Boiled Frozen Brussels Sprouts, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Potato Skin vs Cooked Frozen Brussels Sprouts with Salt:
- 100 grams of Potato Skin have 12.4 times more Copper, 6.8 times more Iron, 1.3 times more Magnesium, 2.9 times more Manganese, 1.4 times more Potassium and 1.5 times more Zinc than Cooked Frozen Brussels Sprouts with Salt.
- While 100 g of Boiled Frozen Brussels Sprouts, drained with Salt contain 1.5 times more Phosphorus and 25.9 times more Sodium than Raw Potato Skin.
- Both Potato Skin and Cooked Frozen Brussels Sprouts with Salt contain similar levels of Calcium and Water per 100 grams.
- Both Raw Potato Skin as well as Boiled Frozen Brussels Sprouts, drained with Salt lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Potato Skin have 1.4 times more Energy and 1.5 times more Carbohydrate than Cooked Frozen Brussels Sprouts with Salt.
- While 100 g of Boiled Frozen Brussels Sprouts, drained with Salt contain 12.9 times more Omega 3, 1.6 times more Fiber and 1.4 times more Protein than Raw Potato Skin.
- 100 grams of Potato Skin provide inadequate amounts of Omega 3
- 100 grams of Cooked Frozen Brussels Sprouts with Salt provide inadequate amounts of Energy
- Both Raw Potato Skin as well as Boiled Frozen Brussels Sprouts, drained with Salt provide inadequate amounts of Omega 6 in 100 grams.