Nutrient Comparison: Soy Flour, defatted VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Soy Flour, defatted 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 Soy Flour, defatted vs Baked Potato Skin:
- 100 grams of Soy Flour, defatted have 5.7 times more Vitamin B1, 2.4 times more Vitamin B2, 2.3 times more Vitamin B5, 13.9 times more Vitamin B9 and 2.4 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain more Vitamin C than Soy flour, defatted.
- Both Soy Flour, defatted and Baked Potato Skin provide similar amounts of Vitamin B3 and Vitamin B6 per 100 grams.
- 100 grams of Soy Flour, defatted have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin K
- Both Soy flour, defatted as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Soy Flour, defatted vs Baked Potato Skin:
- 100 grams of Soy Flour, defatted have 7.1 times more Calcium, 5 times more Copper, 1.3 times more Iron, 6.7 times more Magnesium, 4.9 times more Manganese, 6.7 times more Phosphorus, 4.2 times more Potassium, 2.4 times more Selenium and 5 times more Zinc than Baked Potato Skin.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Soy Flour, defatted have 1.7 times more Energy, 6.3 times more Omega 3, 14.7 times more Omega 6, 11.7 times more Sugars, 2.2 times more Fiber and 12 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.4 times more Carbohydrate than Soy flour, defatted.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6