Nutrient Comparison: Vinespinach VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Vinespinach 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 Vinespinach vs Baked Potato Skin:
- 100 grams of Vinespinach have 400 times more Vitamin A, 1.5 times more Vitamin B2, 6.4 times more Vitamin B9 and 7.6 times more Vitamin C than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.4 times more Vitamin B1, 6.1 times more Vitamin B3, 16.2 times more Vitamin B5 and 2.6 times more Vitamin B6 than Raw Vinespinach.
- 100 grams of Vinespinach have insufficient amounts of Vitamin B5
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A
- Both Raw Vinespinach as well as Baked Potato Skin have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Vinespinach vs Baked Potato Skin:
- 100 grams of Vinespinach have 3.2 times more Calcium, 1.5 times more Magnesium and 2 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 7.6 times more Copper, 5.9 times more Iron and 1.9 times more Phosphorus than Raw Vinespinach.
- Both Vinespinach and Baked Potato Skin contain similar levels of Manganese, Potassium and Zinc per 100 grams.
- Both Raw Vinespinach 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 10.4 times more Energy, 13.5 times more Carbohydrate and 2.4 times more Protein than Raw Vinespinach.
- 100 grams of Vinespinach provide inadequate amounts of Energy