Nutrient Comparison: Acorn Winter Squash VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Acorn Winter Squash 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 Acorn Winter Squash vs Baked Potato Skin:
- 100 grams of Acorn Winter Squash have 18 times more Vitamin A than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 10.6 times more Vitamin B2, 4.4 times more Vitamin B3, 2.1 times more Vitamin B5, 4 times more Vitamin B6 and 1.3 times more Vitamin B9 than Raw Acorn Winter Squash.
- Both Acorn Winter Squash and Baked Potato Skin provide similar amounts of Vitamin B1 and Vitamin C per 100 grams.
- 100 grams of Acorn Winter Squash have insufficient amounts of Vitamin B2
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Raw Acorn Winter Squash as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Acorn Winter Squash vs Baked Potato Skin:
- 100 grams of Acorn Winter Squash have 1.9 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 12.6 times more Copper, 10.1 times more Iron, 1.3 times more Magnesium, 3.7 times more Manganese, 2.8 times more Phosphorus, 1.7 times more Potassium and 3.8 times more Zinc than Raw Acorn Winter Squash.
- Both Acorn Winter Squash and Baked Potato Skin contain similar levels of Calcium per 100 grams.
- 100 grams of Acorn Winter Squash lack sufficient amounts of Zinc
- Both Raw Acorn Winter Squash as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Baked Potato Skin contain 5 times more Energy, 4.4 times more Carbohydrate, 5.3 times more Fiber and 5.4 times more Protein than Raw Acorn Winter Squash.
- 100 grams of Acorn Winter Squash provide inadequate amounts of Energy and Protein
- Both Raw Acorn Winter Squash as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.