Nutrient Comparison: Potato Skin VS Cooked Corn Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Potato Skin versus 100 g of Cooked Corn Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Potato Skin vs Cooked Corn Pasta:
- 100 grams of Potato Skin have 1.7 times more Vitamin B2, 1.9 times more Vitamin B3, 2.4 times more Vitamin B5, 4.1 times more Vitamin B6, 2.8 times more Vitamin B9 and more Vitamin C than Cooked Corn Pasta.
- While 100 g of Cooked Corn Gluten-free Pasta contain 2.5 times more Vitamin B1 than Raw Potato Skin.
- 100 grams of Potato Skin have insufficient amounts of Vitamin B1
- 100 grams of Cooked Corn Pasta have insufficient amounts of Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Potato Skin as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Potato Skin vs Cooked Corn Pasta:
- 100 grams of Potato Skin have 30 times more Calcium, 6.6 times more Copper, 13 times more Iron, 3.9 times more Manganese, 13.3 times more Potassium and 1.2 times more Water than Cooked Corn Pasta.
- While 100 g of Cooked Corn Gluten-free Pasta contain 1.6 times more Magnesium, 2 times more Phosphorus, 9.3 times more Selenium and 1.8 times more Zinc than Raw Potato Skin.
- 100 grams of Potato Skin lack sufficient amounts of Selenium
- 100 grams of Cooked Corn Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 g of Cooked Corn Gluten-free Pasta contain 2.2 times more Energy, 2.2 times more Carbohydrate and 1.9 times more Fiber than Raw Potato Skin.
- Both Potato Skin and Cooked Corn Pasta offer comparable quantities of Protein per 100 grams.
- Both Raw Potato Skin as well as Cooked Corn Gluten-free Pasta provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.