Nutrient Comparison: Potato Skin VS Cooked 51% Whole Wheat Pasta with Enriched Semolina per 100 g
Compare the macro and micronutrient content in 100 g of Potato Skin versus 100 g of Cooked 51% Whole Wheat Pasta with Enriched Semolina to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Potato Skin vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Potato Skin have 3.7 times more Vitamin B6 than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 9.4 times more Vitamin B1, 3.5 times more Vitamin B2, 2.6 times more Vitamin B3 and 2.2 times more Vitamin B9 than Raw Potato Skin.
- Both Potato Skin and Cooked 51% Whole Wheat Pasta with Enriched Semolina provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Potato Skin have insufficient amounts of Vitamin B1
Comparing minerals per 100 grams for Potato Skin vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Potato Skin have 2.7 times more Calcium, 2.4 times more Copper, 2.1 times more Iron, 5.8 times more Potassium and 1.4 times more Water than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 1.8 times more Magnesium, 1.6 times more Manganese, 2.6 times more Phosphorus, 102.3 times more Selenium and 2.9 times more Zinc than Raw Potato Skin.
- 100 grams of Potato Skin lack sufficient amounts of Selenium
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.7 times more Energy, 2.5 times more Carbohydrate, 1.8 times more Fiber and 2.2 times more Protein than Raw Potato Skin.