Nutrient Comparison: Cooked parboiled Long-grain White Rice VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Cooked parboiled Long-grain White 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 Cooked parboiled Long-grain White Rice vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain 1.6 times more Vitamin B1, 5.6 times more Vitamin B2, 1.3 times more Vitamin B3, 2.7 times more Vitamin B5, 3.9 times more Vitamin B6, 7.3 times more Vitamin B9 and more Vitamin C than Cooked parboiled Long-grain White Rice.
- 100 grams of Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked parboiled Long-grain White Rice as well as Baked Potato Skin have insufficient amounts of Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Cooked parboiled Long-grain White Rice vs Baked Potato Skin:
- 100 grams of Cooked parboiled Long-grain White Rice have 13.3 times more Selenium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.8 times more Calcium, 11.7 times more Copper, 29.3 times more Iron, 4.8 times more Magnesium, 1.7 times more Manganese, 1.8 times more Phosphorus, 10.2 times more Potassium and 1.3 times more Zinc than Cooked parboiled Long-grain White Rice.
- 100 grams of Cooked parboiled Long-grain White Rice lack sufficient amounts of Calcium and Potassium
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 g of Baked Potato Skin contain 1.6 times more Energy, 1.8 times more Carbohydrate, 8.8 times more Fiber and 1.5 times more Protein than Cooked parboiled Long-grain White Rice.
- Both Cooked parboiled Long-grain White Rice as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.