Nutrient Comparison: Partially Defatted Sesame Flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Partially Defatted Sesame 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 Partially Defatted Sesame Flour vs Baked Potato Skin:
- 100 grams of Partially Defatted Sesame Flour have 20.7 times more Vitamin B1, 2.5 times more Vitamin B2, 4.1 times more Vitamin B3, 3.2 times more Vitamin B5 and 1.3 times more Vitamin B9 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 4 times more Vitamin B6 and more Vitamin C than Partially Defatted Sesame Flour.
- 100 grams of Partially Defatted Sesame Flour have insufficient amounts of Vitamin C
- Both Partially Defatted Sesame 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 Partially Defatted Sesame Flour vs Baked Potato Skin:
- 100 grams of Partially Defatted Sesame Flour have 4.4 times more Calcium, 1.8 times more Copper, 2 times more Iron, 8.4 times more Magnesium, 2.3 times more Manganese, 8 times more Phosphorus, 2 times more Sodium and 21.8 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.3 times more Potassium than Partially Defatted Sesame Flour.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Partially Defatted Sesame Flour have 1.9 times more Energy, 118.9 times more Fat, 62.8 times more Saturated Fat, 8.8 times more Omega 3, 156.8 times more Omega 6 and 9.4 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.3 times more Carbohydrate than Partially Defatted Sesame Flour.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6