Nutrient Comparison: Whole Triticale Flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Whole Triticale Flour 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 Whole Triticale Flour vs Baked Potato Skin:
- 100 grams of Whole Triticale Flour have 3.1 times more Vitamin B1, 1.2 times more Vitamin B2, 2.5 times more Vitamin B5, 3.4 times more Vitamin B9 and 22.5 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Vitamin B6 and more Vitamin C than Whole-grain Triticale Flour.
- Both Whole Triticale Flour and Baked Potato Skin provide similar amounts of Vitamin B3 per 100 grams.
- 100 grams of Whole Triticale Flour have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Whole-grain Triticale Flour 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 Whole Triticale Flour vs Baked Potato Skin:
- 100 grams of Whole Triticale Flour have 3.6 times more Magnesium, 6.8 times more Manganese, 3.2 times more Phosphorus and 5.4 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Copper and 2.7 times more Iron than Whole-grain Triticale Flour.
- Both Whole Triticale Flour and Baked Potato Skin contain similar levels of Calcium and Potassium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Triticale Flour have 1.7 times more Energy, 5.3 times more Omega 3, 23.2 times more Omega 6, 1.6 times more Carbohydrate, 1.8 times more Fiber and 3.1 times more Protein than Baked Potato Skin.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6