Nutrient Comparison: Raspberries Puree VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Raspberries Puree 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 Raspberries Puree vs Baked Potato Skin:
- 100 grams of Raspberries Puree have 1.4 times more Vitamin B9 and 19.3 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Vitamin B1, 6.7 times more Vitamin B3, 2.8 times more Vitamin B5 and 16.6 times more Vitamin B6 than Raspberries Puree with Seeds.
- Both Raspberries Puree and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin C per 100 grams.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Raspberries Puree with Seeds as well as Baked Potato Skin have insufficient amounts of Vitamin A in 100 grams.
Comparing minerals per 100 grams for Raspberries Puree vs Baked Potato Skin:
- 100 grams of Raspberries Puree have 1.8 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Calcium, 9.5 times more Copper, 10.2 times more Iron, 1.7 times more Magnesium, 3.4 times more Phosphorus, 2.9 times more Potassium and 1.6 times more Zinc than Raspberries Puree with Seeds.
- Both Raspberries Puree and Baked Potato Skin contain similar levels of Manganese per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Raspberries Puree have 4.7 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.6 times more Energy, 4 times more Carbohydrate, 1.8 times more Fiber and 3.9 times more Protein than Raspberries Puree with Seeds.
- 100 grams of Raspberries Puree provide inadequate amounts of Energy and Protein
- Both Raspberries Puree with Seeds as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.