Nutrient Comparison: Raw Tahini VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Raw Tahini 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 Tahini vs Baked Potato Skin:
- 100 grams of Raw Tahini have 13 times more Vitamin B1, 1.8 times more Vitamin B3 and 4.5 times more Vitamin B9 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 4.1 times more Vitamin B6 and more Vitamin C than Sesame Butter from Hulled Raw Kernels.
- Both Raw Tahini and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin B5 per 100 grams.
- 100 grams of Raw Tahini have insufficient amounts of Vitamin C
- Both Sesame Butter from Hulled Raw Kernels 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 Raw Tahini vs Baked Potato Skin:
- 100 grams of Raw Tahini have 4.1 times more Calcium, 1.8 times more Copper, 8.2 times more Magnesium, 2.4 times more Manganese, 7.8 times more Phosphorus and 21.3 times more Zinc than Baked Potato Skin.
- Both Raw Tahini and Baked Potato Skin contain similar levels of Iron and Potassium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Raw Tahini have 3.1 times more Energy, 564.4 times more Fat, 304 times more Saturated Fat, 42.7 times more Omega 3, 758.9 times more Omega 6 and 4.2 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.6 times more Carbohydrate than Sesame Butter from Hulled Raw Kernels.
- Both Raw Tahini and Baked Potato Skin offer comparable quantities of Fiber per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6