Nutrient Comparison: Tapioca Pearls VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Tapioca Pearls 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 Tapioca Pearls vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain 30.5 times more Vitamin B1, more Vitamin B2, more Vitamin B3, 6.3 times more Vitamin B5, 76.8 times more Vitamin B6, 5.5 times more Vitamin B9 and more Vitamin C than Dry Tapioca Pearls.
- 100 grams of Tapioca Pearls have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Dry Tapioca Pearls 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 Tapioca Pearls vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain 1.7 times more Calcium, 40.9 times more Copper, 4.5 times more Iron, 43 times more Magnesium, 5.6 times more Manganese, 14.4 times more Phosphorus, 52.1 times more Potassium and 4.1 times more Zinc than Dry Tapioca Pearls.
- 100 grams of Tapioca Pearls lack sufficient amounts of Magnesium, Phosphorus, Potassium and Zinc
- Both Dry Tapioca Pearls as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tapioca Pearls have 1.8 times more Energy, 1.9 times more Carbohydrate and 2.4 times more Sugars than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 8.8 times more Fiber and 22.6 times more Protein than Dry Tapioca Pearls.
- 100 grams of Tapioca Pearls provide inadequate amounts of Protein
- Both Dry Tapioca Pearls as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.