Nutrient Comparison: Syrup, maple, Canadian VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Syrup, maple, Canadian 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 Syrup, maple, Canadian vs Baked Potato Skin:
- 100 grams of Syrup, maple, Canadian have 12 times more Vitamin B2 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.8 times more Vitamin B1, 37.8 times more Vitamin B3 and more Vitamin C than Syrup, maple, Canadian.
- 100 grams of Syrup, maple, Canadian have insufficient amounts of Vitamin B3 and Vitamin C
- Both Syrup, maple, Canadian as well as Baked Potato Skin have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Syrup, maple, Canadian vs Baked Potato Skin:
- 100 grams of Syrup, maple, Canadian have 3.2 times more Calcium, 3.7 times more Manganese and 1.4 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 64 times more Iron, 2 times more Magnesium and 2.5 times more Potassium than Syrup, maple, Canadian.
- 100 grams of Syrup, maple, Canadian lack sufficient amounts of Iron
Comparison of macro-nutrients per 100 grams:
- 100 grams of Syrup, maple, Canadian have 1.4 times more Energy, 1.5 times more Carbohydrate and 42.8 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain more Fiber and more Protein than Syrup, maple, Canadian.
- 100 grams of Syrup, maple, Canadian provide inadequate amounts of Fiber and Protein