Nutrient Comparison: Soymilk, original and vanilla, light, with added calcium, vitamins A and D VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Soymilk, original and vanilla, light, with added calcium, vitamins A and D 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 Soymilk, original and vanilla, light, with added calcium, vitamins A and D vs Baked Potato Skin:
- 100 grams of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 61 times more Vitamin A, 1.9 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.3 times more Vitamin B1, 13.8 times more Vitamin B3, 38.4 times more Vitamin B6, 2.4 times more Vitamin B9 and more Vitamin C than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- 100 grams of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have insufficient amounts of Vitamin B3, Vitamin B6 and Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D as well as Baked Potato Skin have insufficient amounts of Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Soymilk, original and vanilla, light, with added calcium, vitamins A and D vs Baked Potato Skin:
- 100 grams of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 3.6 times more Calcium, 3.3 times more Selenium, 2.3 times more Sodium and 2 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 9.5 times more Copper, 16.4 times more Iron, 2.9 times more Magnesium, 4.9 times more Potassium and 2.1 times more Zinc than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D and Baked Potato Skin contain similar levels of Phosphorus per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 4.9 times more Omega 3, 11.8 times more Omega 6 and 1.9 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 6.6 times more Energy, 13.1 times more Carbohydrate, 26.3 times more Fiber and 1.8 times more Protein than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- 100 grams of Soymilk, original and vanilla, light, with added calcium, vitamins A and D provide inadequate amounts of Energy and Fiber
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6