Nutrient Comparison: Sweeteners, for baking, brown, contains sugar and sucralose VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Sweeteners, for baking, brown, contains sugar and sucralose 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 Sweeteners, for baking, brown, contains sugar and sucralose vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain 8.1 times more Vitamin B1, 7.1 times more Vitamin B2, 38.3 times more Vitamin B3, 7.1 times more Vitamin B5 and 15.4 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B3
Comparing minerals per 100 grams for Sweeteners, for baking, brown, contains sugar and sucralose vs Baked Potato Skin:
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose have 1.9 times more Calcium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 9.8 times more Copper, 4.3 times more Iron, 4.3 times more Magnesium, 9.3 times more Manganese, 50.5 times more Phosphorus, 4.4 times more Potassium and 6.1 times more Zinc than Sweeteners, for baking, brown, contains sugar and sucralose.
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose lack sufficient amounts of Phosphorus and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose have 2 times more Energy, 2.1 times more Carbohydrate and 32.6 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
- 100 grams of Sweeteners, for baking, brown, contains sugar and sucralose provide inadequate amounts of Protein