Nutrient Comparison: Reduced Fat French Salad Dressing VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Reduced Fat 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 Reduced Fat French Salad Dressing vs Baked Potato Skin:
- 100 grams of Reduced Fat French Salad Dressing have 27 times more Vitamin A, 25 times more Vitamin E and 10.5 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 5.1 times more Vitamin B1, 2 times more Vitamin B2, 6.6 times more Vitamin B3, more Vitamin B5, 11.2 times more Vitamin B6, 11 times more Vitamin B9 and 2.8 times more Vitamin C than Reduced Fat French Salad Dressing.
- 100 grams of Reduced Fat French Salad Dressing have insufficient amounts of Vitamin B5 and Vitamin B9
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Reduced Fat French Salad Dressing as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Reduced Fat French Salad Dressing vs Baked Potato Skin:
- 100 grams of Reduced Fat French Salad Dressing have 2.3 times more Selenium and 39.9 times more Sodium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.1 times more Calcium, 5.1 times more Copper, 9.6 times more Iron, 5.4 times more Magnesium, 5.6 times more Manganese, 6.3 times more Phosphorus, 5.4 times more Potassium and 2.5 times more Zinc than Reduced Fat French Salad Dressing.
- 100 grams of Reduced Fat French Salad Dressing lack sufficient amounts of Calcium, Magnesium and Zinc
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Reduced Fat French Salad Dressing have 115.2 times more Fat, 32.4 times more Saturated Fat, 89.6 times more Omega 3, 92.4 times more Omega 6 and 12 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Carbohydrate, 5.3 times more Fiber and 7.4 times more Protein than Reduced Fat French Salad Dressing.
- Both Reduced Fat French Salad Dressing and Baked Potato Skin offer comparable quantities of Energy per 100 grams.
- 100 grams of Reduced Fat French Salad Dressing provide inadequate amounts of Protein
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6