Nutrient Comparison: Tofu, dried-frozen (koyadofu), prepared with calcium sulfate VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate 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 Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Baked Potato Skin:
- 100 grams of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have 4 times more Vitamin B1, 3 times more Vitamin B2 and 4.2 times more Vitamin B9 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.6 times more Vitamin B3, 2.1 times more Vitamin B5, 2.1 times more Vitamin B6 and 19.3 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
- 100 grams of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Vitamin C
- Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Baked Potato Skin:
- 100 grams of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have 62.8 times more Calcium, 1.4 times more Copper, 1.4 times more Iron, 4.2 times more Magnesium, 6 times more Manganese, 4.8 times more Phosphorus, 77.6 times more Selenium and 10 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 28.7 times more Potassium than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
- 100 grams of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate lack sufficient amounts of Potassium
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have 2.4 times more Energy, 303.4 times more Fat, 168.8 times more Saturated Fat, 202.4 times more Omega 3, 472 times more Omega 6 and 12.2 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 5.5 times more Carbohydrate and 6.6 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6