Nutrient Comparison: Raw Short-grain White Rice VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Raw 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 Raw Short-grain White Rice vs Baked Potato Skin:
- 100 grams of Raw Short-grain White Rice have 1.5 times more Vitamin B5 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.7 times more Vitamin B1, 2.2 times more Vitamin B2, 1.9 times more Vitamin B3, 3.6 times more Vitamin B6, 3.7 times more Vitamin B9 and more Vitamin C than Raw Short-grain White Rice.
- 100 grams of Raw Short-grain White Rice have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw 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 Raw Short-grain White Rice vs Baked Potato Skin:
- 100 grams of Raw Short-grain White Rice have 1.7 times more Manganese and 2.2 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 11.3 times more Calcium, 3.9 times more Copper, 8.8 times more Iron, 1.9 times more Magnesium and 7.5 times more Potassium than Raw Short-grain White Rice.
- Both Raw Short-grain White Rice and Baked Potato Skin contain similar levels of Phosphorus per 100 grams.
- 100 grams of Raw Short-grain White Rice lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Raw Short-grain White Rice have 1.8 times more Energy, 1.7 times more Carbohydrate and 1.5 times more Protein than Baked Potato Skin.
- Both Raw Short-grain White Rice as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.