Nutrient Comparison: Cooked Short-grain White Rice VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Short-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 Short-grain White Rice vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain 6.1 times more Vitamin B1, 6.6 times more Vitamin B2, 7.7 times more Vitamin B3, 2.2 times more Vitamin B5, 10.4 times more Vitamin B6, 11 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
- 100 grams of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Short-grain White Rice as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Short-grain White Rice vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain 34 times more Calcium, 11.3 times more Copper, 35.2 times more Iron, 5.4 times more Magnesium, 1.7 times more Manganese, 3.1 times more Phosphorus and 22 times more Potassium than Cooked Short-grain White Rice.
- Both Cooked Short-grain White Rice and Baked Potato Skin contain similar levels of Zinc per 100 grams.
- 100 grams of Cooked Short-grain White Rice lack sufficient amounts of Calcium, Magnesium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 g of Baked Potato Skin contain 1.5 times more Energy, 1.6 times more Carbohydrate and 1.8 times more Protein than Cooked Short-grain White Rice.
- Both Cooked Short-grain White Rice as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.