Nutrient Comparison: Radicchio VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Radicchio 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 Radicchio vs Baked Potato Skin:
- 100 grams of Radicchio have 2.7 times more Vitamin B9, 56.5 times more Vitamin E and 150.1 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 7.6 times more Vitamin B1, 3.8 times more Vitamin B2, 12 times more Vitamin B3, 3.2 times more Vitamin B5, 10.8 times more Vitamin B6 and 1.7 times more Vitamin C than Raw Radicchio.
- 100 grams of Radicchio have insufficient amounts of Vitamin B1 and Vitamin B3
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Raw Radicchio 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 Radicchio vs Baked Potato Skin:
- 100 grams of Radicchio have 1.3 times more Zinc and 2 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.8 times more Calcium, 2.4 times more Copper, 12.4 times more Iron, 3.3 times more Magnesium, 4.5 times more Manganese, 2.5 times more Phosphorus and 1.9 times more Potassium than Raw Radicchio.
- 100 grams of Radicchio lack sufficient amounts of Calcium
- Both Raw Radicchio as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Baked Potato Skin contain 8.6 times more Energy, 10.3 times more Carbohydrate, 8.8 times more Fiber and 3 times more Protein than Raw Radicchio.
- 100 grams of Radicchio provide inadequate amounts of Energy
- Both Raw Radicchio as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.