Nutrient Comparison: Long-grain Brown Rice VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Long-grain Brown Rice 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 Long-grain Brown Rice vs Baked Potato Skin:
- 100 grams of Long-grain Brown Rice have 4.4 times more Vitamin B1, 2.1 times more Vitamin B3, 1.2 times more Vitamin B5 and 15 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.3 times more Vitamin B6 and more Vitamin C than Raw Long-grain Brown Rice.
- Both Long-grain Brown Rice and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin B9 per 100 grams.
- 100 grams of Long-grain Brown Rice have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Raw Long-grain Brown Rice as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Long-grain Brown Rice vs Baked Potato Skin:
- 100 grams of Long-grain Brown Rice have 2.7 times more Magnesium, 4.6 times more Manganese, 3.1 times more Phosphorus, 24.4 times more Selenium and 4.3 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.8 times more Calcium, 2.7 times more Copper, 5.5 times more Iron and 2.3 times more Potassium than Raw Long-grain Brown Rice.
- 100 grams of Long-grain Brown Rice lack sufficient amounts of Calcium
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Long-grain Brown Rice have 1.9 times more Energy, 32 times more Fat, 3.2 times more Omega 3, 30.3 times more Omega 6, 1.7 times more Carbohydrate and 1.8 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.2 times more Fiber than Raw Long-grain Brown Rice.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6