Nutrient Comparison: Shoyu VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Shoyu 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 Shoyu vs Baked Potato Skin:
- 100 grams of Shoyu have 1.6 times more Vitamin B2 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.7 times more Vitamin B1, 1.4 times more Vitamin B3, 2.9 times more Vitamin B5, 4.1 times more Vitamin B6, 1.6 times more Vitamin B9 and more Vitamin C than Shoyu Soy Sauce.
- 100 grams of Shoyu have insufficient amounts of Vitamin C
- Both Shoyu Soy Sauce as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Shoyu vs Baked Potato Skin:
- 100 grams of Shoyu have 1.7 times more Magnesium, 1.7 times more Manganese, 1.6 times more Phosphorus, 261.6 times more Sodium and 1.8 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 19 times more Copper, 4.9 times more Iron and 1.3 times more Potassium than Shoyu Soy Sauce.
- Both Shoyu and Baked Potato Skin contain similar levels of Calcium per 100 grams.
- Both Shoyu Soy Sauce as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Shoyu have 1.9 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.7 times more Energy, 9.3 times more Carbohydrate and 9.9 times more Fiber than Shoyu Soy Sauce.
- 100 grams of Shoyu provide inadequate amounts of Energy
- Both Shoyu Soy Sauce as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.