Nutrient Comparison: Potato Skin VS Whole White Corn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Potato Skin versus 100 g of Whole White Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Potato Skin vs Whole White Corn Flour:
- 100 grams of Potato Skin have more Vitamin C than Whole White Corn Flour.
- While 100 g of Whole-grain White Corn Flour contain 11.7 times more Vitamin B1, 2.1 times more Vitamin B2, 1.8 times more Vitamin B3, 2.2 times more Vitamin B5, 1.5 times more Vitamin B6 and 1.5 times more Vitamin B9 than Raw Potato Skin.
- 100 grams of Potato Skin have insufficient amounts of Vitamin B1
- 100 grams of Whole White Corn Flour have insufficient amounts of Vitamin C
- Both Raw Potato Skin as well as Whole-grain White Corn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Potato Skin vs Whole White Corn Flour:
- 100 grams of Potato Skin have 4.3 times more Calcium, 1.8 times more Copper, 1.4 times more Iron, 1.3 times more Manganese, 1.3 times more Potassium and 7.6 times more Water than Whole White Corn Flour.
- While 100 g of Whole-grain White Corn Flour contain 4 times more Magnesium, 7.2 times more Phosphorus, 51.3 times more Selenium and 4.9 times more Zinc than Raw Potato Skin.
- 100 grams of Potato Skin lack sufficient amounts of Selenium
- 100 grams of Whole White Corn Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Whole-grain White Corn Flour contain 6.2 times more Energy, 38.6 times more Fat, 5.3 times more Omega 3, 53.3 times more Omega 6, 6.2 times more Carbohydrate, 2.9 times more Fiber and 2.7 times more Protein than Raw Potato Skin.
- 100 grams of Potato Skin provide inadequate amounts of Omega 3 and Omega 6