Nutrient Comparison: Distilled Vinegar VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Distilled Vinegar 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 Distilled Vinegar vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Distilled Vinegar.
- 100 grams of Distilled Vinegar have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Distilled Vinegar as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Distilled Vinegar vs Baked Potato Skin:
- 100 grams of Distilled Vinegar have 2 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 5.7 times more Calcium, 136.2 times more Copper, 234.7 times more Iron, 43 times more Magnesium, 11.2 times more Manganese, 25.3 times more Phosphorus, 286.5 times more Potassium and 49 times more Zinc than Distilled Vinegar.
- 100 grams of Distilled Vinegar lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Phosphorus, Potassium and Zinc
- Both Distilled Vinegar 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 11 times more Energy, 1151.5 times more Carbohydrate, more Fiber and more Protein than Distilled Vinegar.
- 100 grams of Distilled Vinegar provide inadequate amounts of Energy, Carbohydrate, Fiber and Protein
- Both Distilled Vinegar as well as Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.