Nutrient Comparison: Canned Rambutan VS Boiled Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Canned Rambutan versus 100 g of Boiled Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Canned Rambutan vs Boiled Potato Skin:
- 100 g of Boiled Potato Skin no Salt contain 2.5 times more Vitamin B1, 1.6 times more Vitamin B2, 20.1 times more Vitamin B5 and 12 times more Vitamin B6 than Rambutan Canned in Syrup.
- Both Canned Rambutan and Boiled Potato Skin provide similar amounts of Vitamin B3 and Vitamin C per 100 grams.
- 100 grams of Canned Rambutan have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B5 and Vitamin B6
- Both Rambutan Canned in Syrup as well as Boiled Potato Skin no Salt have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Canned Rambutan vs Boiled Potato Skin:
- 100 g of Boiled Potato Skin no Salt contain 2 times more Calcium, 13.3 times more Copper, 17.3 times more Iron, 4.3 times more Magnesium, 3.9 times more Manganese, 6 times more Phosphorus, 9.7 times more Potassium and 5.5 times more Zinc than Rambutan Canned in Syrup.
- Both Canned Rambutan and Boiled Potato Skin contain similar levels of Water per 100 grams.
- 100 grams of Canned Rambutan lack sufficient amounts of Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Canned Rambutan have 1.2 times more Carbohydrate than Boiled Potato Skin.
- While 100 g of Boiled Potato Skin no Salt contain 3.7 times more Fiber and 4.4 times more Protein than Rambutan Canned in Syrup.
- Both Canned Rambutan and Boiled Potato Skin offer comparable quantities of Energy per 100 grams.
- 100 grams of Canned Rambutan provide inadequate amounts of Protein