Nutrient Comparison: Tortillas, ready-to-bake or -fry, corn, without added salt VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Tortillas, ready-to-bake or -fry, corn, without added salt 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 Tortillas, ready-to-bake or -fry, corn, without added salt vs Baked Potato Skin:
- 100 grams of Tortillas, ready-to-bake or -fry, corn, without added salt have 5.2 times more Vitamin B9 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Vitamin B2, 2 times more Vitamin B3, 4.4 times more Vitamin B5, 2.8 times more Vitamin B6 and more Vitamin C than Tortillas, ready-to-bake or -fry, corn, without added salt.
- Both Tortillas, ready-to-bake or -fry, corn, without added salt and Baked Potato Skin provide similar amounts of Vitamin B1 per 100 grams.
- 100 grams of Tortillas, ready-to-bake or -fry, corn, without added salt have insufficient amounts of Vitamin C
- Both Tortillas, ready-to-bake or -fry, corn, without added salt as well as Baked Potato Skin have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Tortillas, ready-to-bake or -fry, corn, without added salt vs Baked Potato Skin:
- 100 grams of Tortillas, ready-to-bake or -fry, corn, without added salt have 5.1 times more Calcium, 1.5 times more Magnesium, 3.1 times more Phosphorus and 1.9 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 5.3 times more Copper, 5 times more Iron, 1.5 times more Manganese and 3.7 times more Potassium than Tortillas, ready-to-bake or -fry, corn, without added salt.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tortillas, ready-to-bake or -fry, corn, without added salt have 25 times more Fat, 3.4 times more Omega 3, 34 times more Omega 6 and 1.3 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Fiber than Tortillas, ready-to-bake or -fry, corn, without added salt.
- Both Tortillas, ready-to-bake or -fry, corn, without added salt and Baked Potato Skin offer comparable quantities of Energy and Carbohydrate per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6