Nutrient Comparison: Turnip Greens VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Turnip Greens 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 Turnip Greens vs Baked Potato Skin:
- 100 grams of Turnip Greens have 579 times more Vitamin A, 8.8 times more Vitamin B9, 4.4 times more Vitamin C, 71.5 times more Vitamin E and 147.6 times more Vitamin K than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.7 times more Vitamin B1, 5.1 times more Vitamin B3, 2.3 times more Vitamin B5 and 2.3 times more Vitamin B6 than Raw Turnip Greens.
- Both Turnip Greens and Baked Potato Skin provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Raw Turnip Greens as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Turnip Greens vs Baked Potato Skin:
- 100 grams of Turnip Greens have 5.6 times more Calcium, 1.7 times more Selenium, 1.9 times more Sodium and 1.9 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.3 times more Copper, 6.4 times more Iron, 1.4 times more Magnesium, 1.3 times more Manganese, 2.4 times more Phosphorus, 1.9 times more Potassium and 2.6 times more Zinc than Raw Turnip Greens.
- 100 grams of Turnip Greens lack sufficient amounts of Zinc
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Turnip Greens have 8.4 times more Omega 3 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 6.2 times more Energy, 6.5 times more Carbohydrate, 2.5 times more Fiber and 2.9 times more Protein than Raw Turnip Greens.
- 100 grams of Turnip Greens provide inadequate amounts of Energy
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3
- Both Raw Turnip Greens as well as Baked Potato Skin provide inadequate amounts of Omega 6 in 100 grams.