Nutrient Comparison: Dark Rye Flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Dark Rye Flour 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 Dark Rye Flour vs Baked Potato Skin:
- 100 grams of Dark Rye Flour have 2.6 times more Vitamin B1, 2.4 times more Vitamin B2, 1.4 times more Vitamin B3, 1.7 times more Vitamin B5, 1.5 times more Vitamin B9, 68.3 times more Vitamin E and 3.5 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.4 times more Vitamin B6 and more Vitamin C than Dark Rye Flour.
- 100 grams of Dark Rye Flour have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K
- Both Dark Rye Flour as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Dark Rye Flour vs Baked Potato Skin:
- 100 grams of Dark Rye Flour have 3.7 times more Magnesium, 9.8 times more Manganese, 4.9 times more Phosphorus, 1.3 times more Potassium, 25.7 times more Selenium and 10.3 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Copper and 1.4 times more Iron than Dark Rye Flour.
- Both Dark Rye Flour and Baked Potato Skin contain similar levels of Calcium per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dark Rye Flour have 1.6 times more Energy, 22.2 times more Fat, 14.7 times more Omega 3, 28.1 times more Omega 6, 1.5 times more Carbohydrate, 1.7 times more Sugars, 3 times more Fiber and 3.7 times more Protein than Baked Potato Skin.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6