Nutrient Comparison: Yellow Tomatoes VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Yellow Tomatoes 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 Yellow Tomatoes vs Baked Potato Skin:
- 100 grams of Yellow Tomatoes have 1.4 times more Vitamin B9 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3 times more Vitamin B1, 2.3 times more Vitamin B2, 2.6 times more Vitamin B3, 7.8 times more Vitamin B5, 11 times more Vitamin B6 and 1.5 times more Vitamin C than Raw Yellow Tomatoes.
- Both Raw Yellow Tomatoes 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 Yellow Tomatoes vs Baked Potato Skin:
- 100 grams of Yellow Tomatoes have 2 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.1 times more Calcium, 8.1 times more Copper, 14.4 times more Iron, 3.6 times more Magnesium, 5.1 times more Manganese, 2.8 times more Phosphorus, 2.2 times more Potassium and 1.8 times more Zinc than Raw Yellow Tomatoes.
- 100 grams of Yellow Tomatoes lack sufficient amounts of Calcium
- Both Raw Yellow Tomatoes as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Baked Potato Skin contain 13.2 times more Energy, 15.5 times more Carbohydrate, 11.3 times more Fiber and 4.4 times more Protein than Raw Yellow Tomatoes.
- 100 grams of Yellow Tomatoes provide inadequate amounts of Energy, Fiber and Protein
- Both Raw Yellow Tomatoes as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.