Nutrient Comparison: Commercial French Salad Dressing VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Commercial French Salad Dressing 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 Commercial French Salad Dressing vs Baked Potato Skin:
- 100 grams of Commercial French Salad Dressing have 23 times more Vitamin A, more Vitamin B12, 125 times more Vitamin E and 71.4 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.2 times more Vitamin B1, 1.7 times more Vitamin B2, 13.1 times more Vitamin B3, 14.3 times more Vitamin B6, more Vitamin B9 and more Vitamin C than Commercial French Salad Dressing.
- 100 grams of Commercial French Salad Dressing have insufficient amounts of Vitamin B3, Vitamin B9 and Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin E and Vitamin K
- Both Commercial French Salad Dressing as well as Baked Potato Skin have insufficient amounts of Vitamin D in 100 grams.
Comparing minerals per 100 grams for Commercial French Salad Dressing vs Baked Potato Skin:
- 100 grams of Commercial French Salad Dressing have 31.5 times more Sodium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.3 times more Calcium, 40.9 times more Copper, 22 times more Iron, 6.1 times more Magnesium, 16.2 times more Manganese, 4 times more Phosphorus, 5.3 times more Potassium and 4.1 times more Zinc than Commercial French Salad Dressing.
- 100 grams of Commercial French Salad Dressing lack sufficient amounts of Magnesium, Manganese and Zinc
- Both Commercial French Salad Dressing as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Commercial French Salad Dressing have 2.1 times more Energy, 390.7 times more Fat, 234.3 times more Saturated Fat, 288 times more Omega 3, 626.3 times more Omega 6 and 12.5 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.5 times more Carbohydrate, 3.3 times more Fiber and 4.9 times more Protein than Commercial French Salad Dressing.
- 100 grams of Commercial French Salad Dressing provide inadequate amounts of Protein
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6