Nutrient Comparison: Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) 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, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Baked Potato Skin:
- 100 grams of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 1.4 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2 times more Vitamin B1, 1.7 times more Vitamin B2, 30.3 times more Vitamin B3, 7.8 times more Vitamin B5, 8.6 times more Vitamin B6 and 67.5 times more Vitamin C than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Baked Potato Skin provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3 and Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin K
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Baked Potato Skin:
- 100 grams of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 5.9 times more Calcium, 14.1 times more Selenium, 1.7 times more Zinc and 1.8 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.8 times more Copper, 4.4 times more Iron and 3.9 times more Potassium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Baked Potato Skin contain similar levels of Magnesium, Manganese and Phosphorus per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 41.7 times more Fat, 30.5 times more Saturated Fat, 16.7 times more Omega 3, 45.9 times more Omega 6 and 2.1 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.5 times more Energy, 16.2 times more Carbohydrate and 8.8 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6