Nutrient Comparison: Tamari VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Tamari 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 Tamari vs Baked Potato Skin:
- 100 grams of Tamari have 1.4 times more Vitamin B2 and 1.3 times more Vitamin B3 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.1 times more Vitamin B1, 2.3 times more Vitamin B5, 3.1 times more Vitamin B6 and more Vitamin C than Soy sauce made from soy (tamari).
- Both Tamari and Baked Potato Skin provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Tamari have insufficient amounts of Vitamin C
- Both Soy sauce made from soy (tamari) 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 Tamari vs Baked Potato Skin:
- 100 grams of Tamari have 1.3 times more Phosphorus and 266 times more Sodium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.7 times more Calcium, 6.1 times more Copper, 3 times more Iron and 2.7 times more Potassium than Soy sauce made from soy (tamari).
- Both Tamari and Baked Potato Skin contain similar levels of Magnesium, Manganese and Zinc per 100 grams.
- Both Soy sauce made from soy (tamari) as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tamari have 1.2 times more Sugars and 2.4 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.3 times more Energy, 8.3 times more Carbohydrate and 9.9 times more Fiber than Soy sauce made from soy (tamari).
- Both Soy sauce made from soy (tamari) as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.